Paleo Beef Negimaki Rolls

Ingredients

• 1 lb Thinly Sliced Beef (e.g., Sirloin)
• 1 bunch Scallions (Green Onions)
• 1/4 cup Coconut Aminos
• 1 tbsp Rice Vinegar
• 1 tsp Ginger
• 1 clove Garlic
• 1 tsp Sesame Oil
• 1/2 tsp Arrowroot Starch

Instructions

1. 1Prepare the scallions: Wash the 1 bunch of scallions and trim off the root ends. Cut the scallions into 3-inch pieces.
2. 2Assemble the rolls: Lay one slice of the 1 lb thinly sliced beef flat on your work surface. Place a few pieces of the prepared scallions at one end of the beef slice. Roll the beef tightly around the scallions to form a neat roll. Repeat this process with the remaining beef slices and scallions until all are used.
3. 3Make the sauce: In a small bowl, whisk together the 1/4 cup coconut aminos, 1 tbsp rice vinegar, 1 tsp ginger, 1 clove garlic (minced), and 1/2 tsp arrowroot starch until well combined and smooth.
4. 4Cook the rolls: Heat 1 tsp sesame oil in a large skillet over medium-high heat (approximately 375°F or 190°C). Add the beef rolls to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until the beef is browned all over.
5. 5Glaze the rolls: Pour the prepared coconut aminos mixture over the beef rolls in the skillet. Continue to cook, stirring gently, for 2-3 minutes, or until the sauce has thickened and coats the rolls nicely. The sauce should look glossy.
6. 6Serve: Remove the Paleo Beef Negimaki Rolls from the skillet and serve immediately while warm.

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