Beef and Scallion Rolls

2 tablespoons canola oil
1 red bell pepper, cut into thin strips
3 tablespoons soy sauce
1 lb center-cut tenderloin beef or sirloin, cut into 8 slices
coarse salt and pepper
2 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces
2 tablespoons rice vinegar
2 teaspoons sugar

4 servings

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes.
Stir in 1 tablespoon soy sauce. Transfer to a plate; wipe skillet clean.
Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick. Season with salt and pepper.
Divide bell pepper and scallions among slices. Roll tightly into bundles; secure each with a toothpick.
Heat remaining tablespoon oil in same skillet over high heat. Working in two batches, sear rolls until browned on all sides, 2 to 3 minutes. Transfer to a plate; cover to keep warm. Wipe skillet clean.
Add 2 tablespoons water, remaining 2 tablespoons soy sauce, vinegar, and sugar to skillet. Cook over medium, stirring, until sauce is reduced and syrupy, 1 to 2 minutes.
Remove toothpicks. Drizzle rolls with sauce.

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Recipe submitted by Rajkumar