Ingredients: (makes 6-8 servings)
- 11/2 pound frank steak
- 2 celery stalks, sliced 2” long
- 4 stalks scallions, cut 2” long
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon barbecue sauce (Bull Head brand)
- 1 pound Chinese broccoli or other greens
- 2 cloves garlic, finely chopped
- 2 shallots, finely chopped
- ½ cup red wine or dry sherry
- 1/2 cup chicken stock or water
- vegetable oil
Cooking Steps:
- Cut frank steak crosswise into 3”x 5” large slices. Marinate beef with soy sauce, brown sugar, barbecue sauce, wine and a pinch of cornstarch, for 30 minutes.
- Slice or cut celery and green onions into 2-inch long sticks.
- Wash and dry the broccoli, remove the stalks from the leaves. Heat oil in a sauce pan. Add the minced garlic and shallots and sauté until soft. Add broccoli and toss continuously until lightly coated with the oil. Continue to sauté until they are soft. Season with salt. Transfer to a plate. Arrange broccoli along the edges of a plate, leave the center for the beef rolls. Set aside.
- Lay a piece of frank steak on a flat surface, place a couple pieces of green onions and celery sticks in the lower one-third of the steak, and roll it up. Coat a little bit of corn starch at the end to close it up. Repeat and finish all beef rolls, set aside.
- In a sauté pan, heat oil on high, place beef rolls evenly and leave room between rolls, the seal side down. Cook 2 minutes on one side then flip over and cook rolls until meat is brown about 3 to 4 minutes; remove. You may need to do a couple of batches, set aside.
- Heat the oil at high, sauté shallots, jalapeño, and garlic; deglaze the pan with half cup of red wine, or chicken stock, and bring to a boil. Cook for a few minutes until the juice reduced to half. Return cooked beef rolls and toss them with the wine sauce, let all flavors are combined.
- Place beef rolls in the center of the plate; pour the sauce over, ready to serve.
