<strong>Sterling Silver® Japanese Beef Roll-ups</strong>
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Sterling Silver® Japanese Beef Roll-ups

Chef Tanya Tandoc, Tanya's Soup Kitchen
"Cooking with KAKE" - Recipe of the Week January 9, 2004
Ingredients:


  • 2 teaspoons olive oil

  • 2 red bell peppers, seeded and cut into thin strips, lengthwise

  • 16 green onions, roots trimmed, then cut in half
Directions:

  1. In a small saute' pan, heat the olive oil and add red pepper and green onions. Stir-fry until red pepper is slightly soft.

  2. Season with salt and pepper.

  3. Let cool while preparing beef.


Sterling Silver® Beef Tenderloin

  • 1-1/2 pounds Sterling Silver® beef tenderloin, sliced across the grain into 8 pieces

  • Pinch of garlic powder

  • Salt and pepper to taste

  • 1 tablespoon olive oil

  • 1 cup chicken broth

  • 3 tablespoons soy sauce

  • 2 tablespoons sugar

  • Juice of 1 lemon

  • 1 tablespoon sesame seeds, toasted



  1. Sprinkle each slice of Sterling Silver® beef tenderloin with salt and pepper.

  2. Place the tenderloin slices on a flat surface and cover with plastic wrap.

  3. Gently pound the beef until it is about 1/4-inch thick with either a wine bottle or rolling pin.

  4. Once the meat is pounded, divide the sauteed pepper and place a tablespoon amount onto each slice of meat.

  5. Roll the beef up around the vegetables and secure with a toothpick.

  6. Heat olive oil in a large saute' pan with a lid. Saute' the beef rolls until browned on all sides.

  7. Add the garlic powder, chicken broth, soy sauce and sugar, then cover.

  8. Simmer for 5 minutes covered. Remove lid and simmer 5 minutes longer.

  9. Stir in lemon juice and add salt and pepper to taste.

  10. Serve on white rice with juices spooned over and sesame seeds for garnish.


Serves 4

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