Beef rolls with bell pepper filling
8 servings
30 minutes
Beef rolls stuffed with bell peppers are a refined dish of European cuisine, combining the rich flavor of meat and the sweet freshness of vegetables. This dish originates from the traditions of preparing meat rolls popular in various European countries. Tender beef infused with the aromas of soy sauce and spices forms a perfect combination with soft bell peppers and fresh green onions. Fried to a golden crust, the rolls become appetizingly crispy on the outside and juicy on the inside. Serving with caramelized sauce adds spiciness and depth of flavor to the dish. Perfect for festive dinners or cozy family meals, it pairs wonderfully with light side dishes or fresh salads.
1
Fry the thinly sliced pepper in vegetable oil until soft. Add 1 tablespoon of soy sauce. Transfer to a plate and set aside.
- Red sweet pepper: 1 piece
- Soy sauce: 3 tablespoons
- Vegetable oil: 2 tablespoons
2
Slice the beef into thin pieces, place each piece between plastic wrap, and gently pound to a thickness of 0.5 cm. Season with salt and pepper.
- Beef tenderloin: 500 g
- Coarse salt: to taste
- Ground black pepper: to taste
3
Place a few strips of pepper and several green onion feathers (to taste) in the center of each cutlet, tightly roll into rolls, and secure with a toothpick.
- Red sweet pepper: 1 piece
- Green onions: 4 stems
4
Heat oil in a pan over high heat and fry the meat on all sides until golden-brown. Place on a plate.
- Vegetable oil: 2 tablespoons
5
In the same skillet, add 2 tablespoons of water, the remaining 2 tablespoons of soy sauce, vinegar, and add sugar. Cook over medium heat, stirring, until the sauce reduces for 5 to 7 minutes.
- Soy sauce: 3 tablespoons
- Rice vinegar: 2 tablespoons
- Sugar: 2 teaspoons
6
Remove toothpicks from the rolls and drizzle with hot sauce.