Beef Negimaki

This beef negimaki recipe makes a fabulous dinner or appetizer that comes together in no time! Made with simple ingredients, it tastes like something you'd get at a Japanese restaurant.

Course Appetizer

Cuisine Japanese

Prep Time 1

Cook Time 10

Total Time 11

Servings servings

Calories 97kcal

Author Arman Liew

Ingredients

2 lb flank steak
24 small scallions trimmed
1/3 cup soy sauce
1/2 cup mirin
1/2 cup sake
2 tablespoon sugar

Instructions

Bring a pot of water to a boil. Once boiling, add the scallions to it and blanch for 30-45 seconds. Remove from the water and place in a bowl of iced water.
Slice the steak into thin strips, around 1/4-inch in thickness, to leave 12 squares of steak.
Place the steak between plastic wrap and pound the pieces until 1/8-inch thickness.
Add 3 scallions to the center of each piece of steak and tightly roll each one up. Use a toothpick to hold them into place. Place the rolls of steak in a shallow container or dish.
Whisk the remaining ingredients together and pour over the steak rolls. Shake the container/dish, ensuring both sides and the exterior of the steak is covered. Let everything sit for 15 minutes.
Add oil to a non-stick grill or skillet and place over medium heat. Once hot, add the beef rolls to it, shaking off excess sauce and sear on all visible sides.
Remove the negimaki off the heat and drizzle with any remaining sauce.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.

TO FREEZE: Place the cooked and cooled negimaki in an airtight container and store it in the freezer for up to two months.

REHEATING: Microwave or reheat on a non-stick pan.

Nutrition