Instructions: Elisabeth Lambert Ortiz with Mitsuko Endo.

Cut beef into pieces about 5 x 3 x 1/8" thick. (Easier if partially frozen)

Combine soy, mirin and ginger, marinate beef at least 30 mins. Cut scallions into 3" pieces, lay on beef sltrips. Dab a little flour on end of each beef strip and roll up. Coat rolls lightly in flour.

Heat 2-3" oil in a tempura pan or saucepan to about 340 F or until bubbles form around a wooden chopstick. Fry rolls a few at a time about 2 mins.

turning once or twice. Drain on rack or paper towels. Garnish with lemon wedges and squeeze over rolls. Serve hot and soonest.

Serves 4

Variation: Instead of deep frying, rolls may be sauteed (dont coat with flour). Heat 2 T oil in a skillet and saute over medium high heat, turning to brown all over, about 3 - 4 mins. The flavor is surprisingly different.

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