Beef Negimaki
Thin slices of beef rolled around tender scallions, seared and glazed in a sweet soy teriyaki sauce, then sliced into bite-size rounds. Serves 4.
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Negimaki, "scallion rolls," is a Japanese-American restaurant favorite: thin beef wrapped around blanched scallions, seared and glazed with teriyaki and sliced into neat pinwheels.
Partly freezing the beef makes it easy to slice thinly.
Ingredients
- 1 1/4 pounds flank steak or sirloin
- 12 green onions, trimmed
- 1 tablespoon neutral oil
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake or water
- 1 tablespoon sugar
- Sesame seeds
Instructions
- Slice and pound. Freeze the beef 30 minutes, then slice across the grain into thin wide strips and pound to 1/8 inch.
- Blanch. Blanch the green onions 30 seconds, cool in ice water and dry.
- Roll. Lay 2 or 3 strips of beef overlapping, place 3 green onions across one end and roll up tightly. Secure with toothpicks.
- Sear and glaze. Sear the rolls in the oil 2 minutes per side. Add the soy sauce, mirin, sake and sugar and simmer, turning, until glazed. Remove toothpicks and slice into 1-inch rounds. Sprinkle with sesame seeds.
Tips
- Ask the butcher for thinly sliced beef for negimaki or sukiyaki.
- Asparagus spears work in place of scallions.
Questions about this recipe
- What does negimaki mean?
- "Negi" is Japanese for green onion and "maki" means roll.
- What cut of beef is best?
- Flank steak or thin-sliced sirloin.
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