YOUR SOLIN GENERATED RECIPE
Tender beef slices wrapped around crisp vegetables and seared until golden, then finished with an aromatic soy glaze that clings to every bite.
INGREDIENTS
5.5 oz thinly sliced beef
4 stalks scallions
0.5 cup julienned carrots
1 tbsp tamari
1 tsp honey
0.5 tsp toasted sesame oil
0.5 tsp avocado oil
1 tsp grated fresh ginger
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Prepare the filling by cutting scallions into 3-inch lengths and julienning the carrots into thin matchsticks.
Lay the beef slices flat on a clean surface and season each piece lightly with sea salt and black pepper.
Place a small bundle of scallions and carrots at one end of each beef slice and roll them up tightly to secure the vegetables.
In a small bowl, whisk together the tamari, honey, toasted sesame oil, grated ginger, and minced garlic to create the glaze.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Place the beef rolls seam-side down in the skillet and sear for 2 minutes without moving them to ensure they stay closed.
Rotate the rolls and continue cooking for another 2 to 3 minutes until the beef is browned and the vegetables are slightly tender.
Pour the soy glaze into the pan and toss the rolls for 1 minute until the sauce thickens into a glossy coating.
Remove from heat and serve immediately as a high-protein accompaniment to your Korean black bean noodles.