Negima

Preheat a grill or broiler until quite hot.

Put the meat between two layers of wax paper or plastic wrap and pound it gently until about 1/8 inch thick. Brush one side of each piece of meat with a little soy sauce.

Cut the scallions into lengths about the same width as the meat and put a small bundle of them at one of the narrow ends of each slice. Roll the long way, securing the roll with a toothpick or two. (You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding.) Brush the exterior of the roll with a little more soy sauce.