Beef Scallion Rolls

Easy Beef Bundles of Bliss

Beef Scallion Rolls

I was talking with a friend last night who, like me, is a big-time planner. “Winging it,” as a concept, may work just fine for other people, but flying without a plan — even for something otherwise fun like a party — is honestly a little bit terrifying to people like us.

So as we were sharing our genuine excitement over the fast-approaching holiday season, we were also comparing notes on recipes that would not only satisfy our guests, but also be simple to prepare. There’s nothing I hate more than being “stuck” in the kitchen while everyone else is mingling and having fun!

Here’s one of my favorite bites for the holiday season: Beef & Scallion Rolls. Not only is it virtually foolproof and easy to prepare (a necessity for my get-togethers), but also delicious and dazzling (just as important, in my book). Flank steak, one of my favorite cuts, is marinated in a flavorful blend of soy sauce, garlic and ginger. Once grilled, it’s sliced thin, and brushed with hoisin sauce — a perfect complement to the Asian-inspired flavor. Then the steak is wrapped around a small bunch of scallions, resulting in the perfect little bite-size bundle.

Beef Scallion Rolls

As the recipe below states, you can simply cut the scallions into small segments and roll accordingly. But the show-off in me likes to give them a little extra panache on the plate! After cutting the scallions to size — and it works best in this case to go with 3-inch pieces — take a small paring knife and cut a series of about 6 small parallel slits about 1 inch into each end. Then place the cut scallions into a bowl of ice water and watch the magic as the cut ends curl up. It’s kind of like the culinary equivalent of curling ribbon, or a small fireworks explosion!

Looking for more holiday recipes and entertaining tips? Visit our recipe collection, or our ‘Tis the Season board on Pinterest!

Beef & Scallion Rolls
  • 1 pound Certified Angus Beef® flank steak
  • ½ cup soy sauce
  • ½ cup oil
  • 5 cloves garlic, crushed
  • ½ cup chopped fresh ginger
  • Ground black pepper
  • ½ cup hoisin sauce
  • 1 bunch scallions, cut to 2-inch lengths, white and pale green parts only
  • Scallions for garnish
  1. Combine soy sauce, oil, garlic, ginger, and pepper in a zipper-locking bag. Add beef and marinate overnight in refrigerator.
  2. Drain beef, discarding marinade. Pat meat dry and grill to desired doneness.
  3. Let cool completely and slice across the grain into ¼-inch thick strips.
  4. Brush each slice with hoisin sauce. Put a small bundle of scallions at one end and roll up, place on tray seam side down; secure with toothpicks.
  5. Cover and refrigerate until ready to serve.