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H And C's Irish Cream Liqueur

Ingredients:

3/4 lb Beef; London broil, top
-round or similar cut
2 tb Soy sauce
1 tb Mirin
1 ts Fresh ginger root - finely
-grated
3 Scallions trimmed using all
-parts
Flour
Vegetable oil
1/2 Lemon; cut into 4 wedges

This recipe is from the book: The Complete Book of Japanese Cooking by
Elisabeth Lambert Ortiz with Mitsuko Endo.

Cut beef into pieces about 5 x 3 x 1/8" thick. (Easier if partially frozen)
Combine soy, mirin and ginger, marinate beef at least 30 mins. Cut
scallions into 3" pieces, lay on beef sltrips. Dab a little flour on end of
each beef strip and roll up. Coat rolls lightly in flour.

Heat 2-3" oil in a tempura pan or saucepan to about 340 F or until bubbles
form around a wooden chopstick. Fry rolls a few at a time about 2 mins.
turning once or twice. Drain on rack or paper towels. Garnish with lemon
wedges and squeeze over rolls. Serve hot and soonest. Serves 4

Variation: Instead of deep frying, rolls may be sauteed (don't coat with
flour). Heat 2 T oil in a skillet and saute over medium high heat, turning
to brown all over, about 3 - 4 mins. The flavor is surprisingly different.