Saturday, January 25, 2014

Hoisin Beef and Scallion Rolls | #AppetizerWeek | Huge Cookbook Giveaway

Welcome to Day #6 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan, we wanted to make sure you had plenty of ideas for your game day spread. Each day we dished up a different set of appetizers. We hope you enjoyed this fabulous group of recipes. Check out each day starting with Monday, January 20 and ending on Saturday, January 25. Today is our final day of #AppetizerWeek. We hope you have enjoyed it as much as we have! Should we make it an annual event? I think so!

Hoisin Glazed Flank Steak Spirals

Hoisin-glazed flank steak spirals. Beef appetizers aren't new (think meatballs), but I think these take the concept to a new level. Plus, vegetables are rolled up in there!

Hoisin Glazed Flank Steak Spirals

Hoisin sauce and Sriracha add a sweet hot flavor that make these pretty addicting. You may not have room for dinner. 

Hoisin Glazed Flank Steak Spirals

Hoisin Glazed Flank Steak Spirals

Adapted from Best of Fine Cooking Appetizers, 2009. Makes enough for 8 to 10 guests as an appetizer. 

Ingredients

1 pound flank steak
Salt
1/2 C hoisin sauce
2 tsp Sriracha
2 medium carrots, shredded and dried over a paper towel
1 red bell pepper, cut into thin 2 inch long strips
1 bunch of scallions, green part only, cut into 2 inch lengths

Instructions

  1. Place a rack in your oven about 6 inches below the heating element, and preheat on broil.  
  2. Thinly slice the steak on an angle, against the grain, to create thin pieces that are about 1/4 inch thick and 2 1/2 inches wide and as long as the width of the steak.
  3. Sprinkle the pieces with salt.
  4. Mix the hoisin and sriracha and brush on the steak pieces.
  5. Place the peppers and scallions alternatively widthwise over the pieces of steak and then sprinkle with the shredded carrots.
  6. Tightly roll up the pieces of steak lengthwise and secure with toothpicks. 
  7. Line a baking sheet with foil.
  8. Brush the tops of the rolled up flank steak with hoisin and place them on the foil lined baking sheet.
  9. Broil for about 4 to 8 minutes, depending on the thickness.
  10. Turn off the broiler and leave the baking sheet in the oven for another 3 minutes to fully cook the steak. 
  11. Remove the original toothpicks and then insert 2 to 3 new toothpicks, evenly spaced, and slice the rolls to create bite sized pieces. 
  12. Serve immediately. 
Visit all the other Appetizer Week participants for more dishes for the Big Game:

Today's giveaway is absolutely amazing. It is a huge cookbook giveaway, one winner takes ALL. We would like to thank Healthy Slow Cooking, Scarletta Bakes, Quarry Spoon and Fair Winds Press. We appreciate all our sponsors and folks who helped put together this fabulous giveaway. This giveaway is open to U.S. residents only. Sorry to all of our International friends.

 List of cookbooks up for grabs for #AppetizerWeek, one winner takes ALL:



***Disclaimer: This giveaway is being provided by sponsors. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***


a Rafflecopter giveaway

32 comments:

  1. Oooh you totally had me at steak! I'll probably make these and keep them beside me. They look like bite size treasures that I could totally eat all game long.

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    1. They are addicting. I just keep telling myself they are "low carb." =) Nevermind the sugar in hoisin....

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  2. Thank you Karen, for the shared recipe and also to give me the opportunity to know what there is "outside"!

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  3. Oh, boy are these gorgeous! And yummy, too!!! I'd love to make these for my next book club meeting...the girls will love them!

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  4. I love hoisin sauce, so I bet I would love these!

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  5. These will be perfect for the Oscar party! The recipe states to serve immediately. I don't see why they cannot be prepared a few hours in advance, do you?

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    1. And yes, a yearly event would be lovely. ;)

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    2. =) I think that if you slightly under cooked them and then nuked them a few seconds before serving they'd be just fine actually, Cathy.

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  6. I think you read my mind....I had a flank steak marinating in the fridge wondering what to make tomorrow...this looks delicious. I think it would be fun for the kids to help make them also.

    My favorite cookbook is The Essential Finger Food Cookbook, I've had it for many years from Australia and love going through drooling at all the little quick bites.
    SamanthaV

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    Replies
    1. I love any kind of finger food or mini food! Thanks for visiting!

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  7. This is an amazing giveaway! My favorite cookbook is the Momofuku Milk Bar cookbook. I love making treats from it.

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  8. My favorite cookbook is "A Taste of Louisiana", compiled by the Louisiana Federation of Women's Clubs, isbn 0875110665. It was originally published in 1979. One of my siblings bought it for my mom on a school field trip to the New Orleans Zoo when it was first published. Since then, we've all grown up and found our own copies. In our family, it's referred to as "the gold book", because the cover is gold.

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    1. I love those kinds of cookbooks. I have some that my mom gave me years ago that my sister and I always turn to. Thanks so much! =)

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  9. My favorite cookbooks are Julia Child's cookbooks. :)

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  10. Wow how exciting - I love to cook and bake!

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    Replies
    1. Good luck! These books are fabulous.

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  11. this is a great gift , good luck every one.

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    Replies
    1. Thanks Arlette! Thanks for stopping by!

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  12. the joy of cooking- a classic!

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    Replies
    1. My very first cookbook was that one, Lindsay =)

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  13. Can't beat the classic Betty Crocker.

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    Replies
    1. Agreed Melissa. So glad you stopped by!

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  14. How to cook everything by Mark Bittman.

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  15. I think the Joy of Cooking is the best all-around cookbook.
    Digicats {at} Sbcglobal {dot} Net

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  16. Thank you so much for sharing the recipe. I think a cookbook that needs to be in everyone's collection is The Joy of Cooking. Especially for the beginner/novice cook.

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  17. Karen these are simply stunning. I am completely in love with these. Your photos make me want to reach through the screen and pop a few of these in my mouth. Thanks so much for joining us this week. It's been a pleasure. xx

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    1. Thanks so much Kim. I so appreciate all of the work you put into this. Amazing.

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  18. Right now my favorite cookbook is Cook's Illustrated's Baking Illustrated; but that could change!

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I love comments and questions and read every one of them.