Are you all as thankful as I am today’s Friday? We’re all so busy this time of year. Yesterday for instance, I spent the entire evening preparing food for each of my kids’ holiday celebrations. These beef roll-ups are the result of leftovers from one of them. You see, my son was asked to bring a deli tray to his class party. Me and my Type A personality had a big problem with that. The thought of a bunch of fifth grade fingers reaching for a deli tray? Not good. So I opted instead to make finger sandwiches. Brennan was okay with that idea as long as the sandwich platter didn’t include roast beef. (He eats roast beef poor boys like nobody’s business but won’t touch the stuff otherwise. What’s up with that?) Well that left me with no choice but to find a way to “repurpose” the two pounds of freshly sliced beef I bought before it went bad! Fortunately, I had plenty of fresh peppers, green onions and a couple of bottles of Abita Root Beer on hand. Those additional ingredients led the way to these beef roll-ups and their pleasant Asian flare. Feel free to substitute similar veggies you may have on hand. Same goes for the root beer. I used it because I knew its sugar content would balance the saltiness of the teriyaki and help the rolls brown quickly in the pan. A different brand of root beer or even Dr. Pepper would work in place of the Abita brand. Speaking of Abita, I’ll probably be enjoying today’s finger food with an old faithful beer like Abita Turbo Dog. The Abita duo will do me good this evening.
Until next week …
Abita Root Beer Soaked Beef Roll-Ups Recipe
12 thin slices deli roast beef
1 small cucumber, seeded and cut into thin strips
1/2 large red bell pepper, seeded and cut into thin strips
1/2 large yellow bell pepper, seeded and cut into thin strips
3 green onions, cut in half crosswise and then cut into thin strips
1 fresh jalapeno pepper, seeded and cut into thin strips
1/3 cup Abita Root Beer
1/2 cup teriyaki sauce
2-3 tablespoons canola or vegetable oil
Salt and pepper to taste
Place one slice of roast beef on a clean work surface; season with salt and pepper. Lay a small cluster of cucumbers, bell peppers, green onions and jalapeno peppers on the bottom edge of the roast beef. Roll tightly to form a log; secure with toothpicks. Transfer to a shallow glass baking dish. Repeat process with remaining roast beef slices and vegetables. In a small bowl, combine root beer and teriyaki sauce. Pour mixture over beef rolls. Allow beef rolls to marinate for 10-20 minutes, turning occasionally. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add 3 to 4 beef rolls to pan and cook, turning once, until brown and slightly crispy, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with remaining beef rolls, adding more oil to the pan if necessary. Remove toothpicks and serve whole or sliced in half. Serves 4-6.