Beef and Scallion Roll-Ups

It's like meat sushi! I'm in.

2 bunches scallions, cut into slivers
1/3 c beer
1/4 c soy sauce
12 thin slices deli roast beef
salt
1 cucumber, seeded and cut into sliver
1 T vegetable oil

In a medium saucepan or boiling water, cook the scallions for 30 seconds; drain. In a bowl, whisk together the beer, soy sauce and sugar; set aside.
Trim each roast beef slice to about 4 by 5 inches. Season with salt. Lay a small cluster of scallion and cucumber slivers on the bottom edge of each slice and roll tightly to form a log; secure with a toothpick along the length of the roll. Repeat with the remaining beef, scallions and cucumber. Using a basting brush, coat the logs with the reserved beer sauce; let stand for 10 minutes.
Meanwhile, in a large skillet, eat the oil over medium high heat. Add the beef rolls and cook, turning until the sides are brown, about 5 minutes. Transfer to a plate. Add the reserved beer sauce to the skillet and simmer until syrupy, about 2 minutes.
Remove the toothpicks from the beef rolls; discard. Cut the rolls into quarters. Top with the sauce.