Asian Vegetable Meat Roll

Make your dinner decision in no time with this hearty ginger- and soy-flavored roll-up MORE+ LESS-

By Betty Crocker Kitchens

May 6, 2005

pound lean ground beef

cup soft whole wheat bread crumbs (2 slices)

egg

1/3

cup coarsely chopped green onion

tablespoons soy sauce

teaspoon ground ginger

1/4

teaspoon pepper

can (8 ounces) water chestnuts, drained and chopped

jar (2 1/2 ounces) sliced mushrooms, drained

jar (2 ounces) diced pimientos, drained

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1

Heat oven to 350°F. Spray broiler pan rack with cooking spray.
2

Mix all ingredients except water chestnuts, mushrooms and pimientos. Shape mixture into 12x10-inch rectangle on waxed paper. Mix remaining ingredients. Spread over beef mixture to within 1 inch of edges; press into beef mixture.
3

Roll up, beginning at narrow end, using waxed paper to help roll. Pinch edges and ends to seal. Place roll, seam side down, on rack in broiler pan.
4

Bake uncovered 1 hour to 1 hour 15 minutes or until no longer pink in center and juice of beef is clear (meat thermometer should reach at least 160°F). Let stand 10 minutes before slicing.

Anxious to get your dinner act together? Prepare the roll as directed, but bake or microwave it the next day.
Place roll, seam side down, on a microwavable rack in a microwavable dish. Cover with waxed paper and microwave on Medium-High (70%) 22 to 25 minutes, rotating dish 1/2 turn after 10 minutes, until no longer pink in center and juice of beef is clear. Let stand covered 5 minutes.