Stuffed Green Pepper Rolls with Beef
Stuffed Green Pepper Rolls with Beef
Elegant Stuffed Green Pepper Rolls with Beef: Perfect for Entertaining Guests! (Video Recipe)
Create a visually stunning dish with fresh green peppers and tender beef! These Stuffed Green Pepper Rolls with Beef are not only beautiful but also incredibly delicious, making them an ideal choice for any gathering or special occasion. Impress your guests with this flavorful and elegant creation that’s sure to be a hit!
Main Ingredients- 8 green peppers (choose fresh and crisp ones)
- 1/2 carrot (julienned finely)
- 10 perilla leaves (washed and thoroughly dried)
- 1 bag enoki mushrooms (trimmed, separated, and water removed)
- 300g beef (thinly sliced, recommended for bulgogi)
Seasoning and Binder- 2 tsp glutinous rice flour (to sprinkle on beef)
- 1 tsp minced garlic
- 2 Tbsp plum extract (adds sweetness and gloss)
- 3 Tbsp soy sauce (for deep flavor)
- 1.5 Tbsp cooking wine (removes odor and enhances flavor)
- Pinch of black pepper (adjust to taste)
- 2 tsp glutinous rice flour (to sprinkle on beef)
- 1 tsp minced garlic
- 2 Tbsp plum extract (adds sweetness and gloss)
- 3 Tbsp soy sauce (for deep flavor)
- 1.5 Tbsp cooking wine (removes odor and enhances flavor)
- Pinch of black pepper (adjust to taste)
Cooking Instructions
Step 1
Introducing today’s star ingredient: fresh green peppers! Green peppers are packed with vitamins, making them a healthy choice, and their crisp texture with a mild spiciness is truly delightful. Select good quality green peppers for your delicious beef rolls.
Step 2
First, cut the green peppers lengthwise in half and thoroughly scrape out the seeds. Then, cut each half into two pieces, creating strips about 6-7 cm long. This cut ensures they look appealing and are easy to eat when rolled with beef.
Step 3
Prepare the perilla leaves next. Wash them thoroughly under running water, and it’s crucial to remove all excess moisture using a salad spinner for a clean finish. Trim the stems and cut each leaf in half lengthwise.
Step 4
Julienne the carrot into thin strips. Try to cut them to a similar length as the green pepper strips for a uniform appearance when rolled.
Step 5
Trim the base of the enoki mushrooms and then separate the strands. Use a salad spinner to remove any excess water. Ensuring the mushrooms are dry will prevent the filling from becoming too moist during cooking.
Step 6
We’re using thinly sliced Korean beef, perfect for bulgogi. Using thinly sliced beef ensures tenderness and makes it easier to roll with the green peppers.
Step 7
Now, let’s prepare the flavorful seasoning for the beef rolls. In a bowl, combine minced garlic, sweet plum extract, savory soy sauce, cooking wine to eliminate any gamey odors, and a pinch of black pepper. Mix well until everything is evenly incorporated.
Step 8
With all the ingredients prepped, it’s time to make the Stuffed Green Pepper Rolls. Lay out the thinly sliced beef and lightly sprinkle it with glutinous rice flour. This flour acts as a binder, helping the filling adhere to the beef.
Step 9
Place a perilla leaf on top of the beef, then arrange the julienned green peppers, carrots, and enoki mushrooms neatly. Starting from one end, carefully roll the ingredients tightly within the beef, ensuring everything stays compact.
Step 10
When placing the rolled peppers in the pan, position them seam-side down. This helps them hold their shape and prevents them from unraveling during cooking.
Step 11
Heat a lightly oiled pan over medium heat. Place the beef rolls seam-side down and gently roll them around to cook all sides until golden brown. Cook the beef until it’s about 80% done. Remove the cooked rolls from the pan and set aside.
Step 12
In the same pan used for cooking the beef, pour in the prepared sauce and bring it to a simmer over medium heat. Once the sauce is bubbling, return the cooked beef rolls to the pan. Gently roll them in the sauce until they are beautifully glazed and the sauce has thickened slightly. Keep an eye on the heat to prevent burning.
