Ingredients

• 2 pounds beef tenderloin
• 1 cup soy sauce
• 1/2 cup white sugar
• 2 tablespoons mirin (or sweet white wine if it's not available)
• 1 teaspoon salt
• 4 scallions, green tops cut into 2-inch lengths
• 1 red or yellow bell pepper cut into matchsticks
• 1/2 medium jicama, cut into matchsticks
• 1 teaspoon sesame oil

Instructions

1. Special equipment: Bamboo skewers soaked in water
2. Cut tenderloin into thin, 1/4-inch strips, trimming off all fat. Pound out slices, maintaining the rectangular shape, until they are approximately 1/8" thick. Whisk together soy sauce, sugar, salt and mirin until dissolved. Dip slice of steak in soy mixture then place a piece of scallion, pepper and jicama on top. Roll tightly and skewer through center.
3. Grill or broil, over or under medium-high heat, basting with sauce, for 3 or 4 minutes. Cut each roll in 2 or 3 pieces and skewer with toothpick. Serve warm or room temperature.