* Exported from MasterCook * Negima Recipe By : NY Times
Serving Size : 4 Preparation Time :0:10
Categories : Beef Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 thin slices beef -- 3 X 5 (1 1/4 lbs)
1/4 cup Teriyaki sauce
2 dozen scallion -- green parts onlyPreheat grill or boiler until blazing hot. Place meat between two layers of waxed paper or plastic wrap and pound
gently so it is 1/8 inch thick. Unwrap, and brush one side of each piece
with a little sauce. Cut scallions into lengths about the same width as the meat, and place a
small bundle of them at one of the narrow ends of each slice. Roll the
long way, securing the roll with a toothpick or two. Brush the exterior of
the roll with a little more sauce. Grill until brown on all sides, a
total of about 6 minutes for chicken, 4-5 minutes for pork or veal, 4
minutes or less for beef. - - - - - - - - - - - - - - - - - - NOTES : Veal, chicken or pork may be used. Nam pla or soy sauce may be
substituted for Teriyaki. Nutritional Analysis: Cal:1032, Fat: 77.7g Chol: 270mg Carb:
3.6g Fiber: .03g, Protein: 74.9g, Sodium, 918mg Contributed to FareShare by arc63 (Aleeda Crawley) March 16, 1999
Formatted in MasterCook by Art Guyer |
