Orange Caramel-Glazed Beef and Green onion Rolls

By Tiller

Ingredients

• 1 large beef steak, one inch thick
• 1 tbsp gingeroot , grated
• 1 tsp sesame oil
• 6 green onions
• 1 tbsp oil
• Glaze;
• 1 tsp orange rind, grated
• 1/4 cup orange juice
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp sugar
• pinch hot pepper flakes
• 1 tsp cornstarch
• 1 tbsp water

Preparation

Step 1

In small bowl, combine orange rind, orange juice and soy sauce, set aside.
In small saucepan, heat sesame oil over med/high heat; add sugar and cook, stirring until beginning to colour, about 1 minute. Add hot pepper flakes; cook until deep chestnut color, about 1 minute. Immediatly remove from heat.
Standing back to avoid spattering, stir orange juice mixture into sugar mixture. Return to simmer. Mix cornstarch with water; add to pan and cook ,stirring until thickened. Set aside. (make ahead; refrigerate in airtight container for up to 1 day; reheat to serve)
Trim fat from steak. With knife held at 45 degree angle, cut crosswise into 6 equal parts. With meat pounder, pound each until 6 inches long, 3 inches wide and 1/4 inch thick.
In small bowl, mix ginger with sesame oil, rub over beef. Arrange onion lenghtwise on each slice; trim off overhanging green part. Roll beef around onion; secure with toothpicks (cover and refrigerate up to 6 hrs)
In skillet, heat oil over high heat; add beef rolls and cook, turning once , for 2 minutes per side.
Cut each roll into 5 pieces; secure each with a toothpick.
Arrange on serving plate, spoon glaze over top.
Serve sauce warm.
I did it on a skewer on the BBQ.