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Place scallions on a plate loosely covered with Saran™ Premium Wrap. Microwave on high for one minute to soften. (If you do not have a microwave, see Chef's Note** below.)
Lay three scallions lengthwise down the center of each piece of beef and then tightly roll up each piece lengthwise, securing the seam with two to three toothpicks. Place all the beef rolls in a large Ziploc® Brand Slider Storage Bag and zip shut.
Stir sauces, sugar and ginger together in a small saucepan (over no heat) until sugar dissolves. Add 1/3 of the mixture to the beef rolls in the Ziploc® Brand Storage Bag, zip closed and allow to marinate in the refrigerator for 30 minutes or up to one hour. (Marinating longer than an hour will start to "cure" the beef, making it dry and tough once cooked.)
Heat a large skillet lightly sprayed with nonstick cooking spray. Take beef rolls out of the bag and discard the bag and any remaining marinade. Cook the beef rolls (toothpicks in place!) over medium-high heat for five minutes, turning the rolls gently to brown on all sides. Warm remaining sauce in its pot over low heat.
Transfer rolls from skillet to a clean cutting board. Remove toothpicks. If desired, trim ends of the rolls for a cleaner look. Then cut straight across in 2-inch lengths. Place the rolls on a warmed serving plate and serve with warmed sauce on the side.
"Green onions" is another name for scallions.
**If you do not have a microwave, follow these instructions for step 1: Bring 2 cups of water to a boil in a large skillet over high heat. Dip scallions into the boiling water for no more than 10 seconds. Using tongs, remove scallions from the skillet and place into a bowl filled with ice and water until completely cool. Once cooled, remove scallions and place on paper towels to drain.