Directions

1. Arrange beef strips vertically on a large cutting board, placing strips side by side and slightly overlapping. Cover beef with a sheet of plastic wrap, and pound using a meat mallet until beef forms a 10- x 6-inch rectangle (about 1/8 inch thick). Discard plastic wrap.
2. Place scallions horizontally along one long edge of beef, trimming scallions to fit if needed.
3. Roll up beef tightly around scallions to form a 10-inch-long roll; firmly press to secure the seam of roll. Sprinkle evenly with salt and pepper.
4. Heat oil in a large nonstick skillet over medium. Place beef roll, seam side down, in oil; cook, undisturbed, until well sealed and bottom is golden brown, about 2 minutes. Turn beef roll, and continue cooking, turning occasionally, until all sides are golden brown, about 3 minutes. Carefully pour or spoon off oil in skillet. Add 1 tablespoon water to skillet, and cover immediately. Let beef rolls steam until scallions are tender, about 30 seconds.
5. Uncover skillet, and reduce heat to medium-low. Add teriyaki sauce, and cook until slightly reduced, about 30 seconds.
6. Baste beef roll with sauce until well coated. Transfer beef roll to a cutting board, and let rest for 5 minutes; reserve remaining sauce in skillet.
7. Cut beef roll crosswise into 1-inch pieces, and arrange on a serving platter. Serve with reserved sauce drizzled over top or on the side for dipping.