Beef Negimaki
Servings: 4
Calories: 437kcal
Beef Negimaki is deeply flavorful and is not difficult to prepare. The roll can be assembled up to 24 hours before cooking. (See NOTES). It has that "Wow!" factor when served at a special occasion gathering as an appetizer or even a wonderful meal at home.
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Equipment
- 1 Large non-stick skillet
- Kitchen twine
Ingredients
- 1¼ lb strip steak or sirloin
- Salt and black pepper
- 4 bunches scallions white parts removed
- ½ cup cornstarch
- 2 tablespoon vegetable oil
- ¼ cup water
- ½ cup soy sauce low-sodium
- ¼ cup sake Japanese wine
- 2 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds for garnish
Instructions
- Butterfly the steak to open up to a ¼-inch thickness (or less). Place between two pieces of plastic wrap or parchment paper and pound until very thin. (See blog post and/or video for more detail).1¼ lb strip steak
- Meanwhile, bring a couple of cups of water to a boil in a medium-sized pot over high heat. Place the prepped scallions in a heatproof dish and pour the hot water over them, submerging them. Allow them to rest in the hot water for 40 seconds and then immediately remove them with tongs to a plate lined with paper towels.4 bunches scallions
- Place the beef on a sheet of plastic wrap and then sprinkle the top of the meat with salt and pepper (about ½ teaspoon of each). Place the scallions on the beef at one end. Using the plastic wrap to help you roll the beef tightly around the scallions. Continue rolling until you have a tightly formed roll. Use about 6 strands of kitchen twine/string to secure the roll.Salt and black pepper
- In a small bowl, mix together the water, soy sauce, sake, honey, and sesame oil.¼ cup water, ½ cup soy sauce, ¼ cup sake, 2 tablespoon honey, 1 tablespoon sesame oil
- Add the cornstarch to a platter and roll the negimaki in it until it is coated.½ cup cornstarch
- Heat the vegetable oil in a large skillet over medium-high heat.2 tablespoon vegetable oil
- Place the beef roll in the skillet and use tongs to rotate it occasionally, until browned and seared all over, about 4 minutes.
- Carefully pour the prepared sauce into the pan and over the roll. Turn the heat down to medium, and cook, spooning the sauce over the roll until cooked through, about another 4 to 5 minutes. The ends of the roll should be slightly pink (not bright red) once ready and the sauce should have thickened slightly.
- Remove the roll from the skillet and place it on a cutting board and let rest for 5 minutes.
- Meanwhile, strain the sauce into a small bowl. Use a sharp knife to slice the negimaki into about ½-inch pieces. Arrange on a platter and spoon some of the sauce over the slices. Sprinkle the sesame seeds over the top. Serve at once with additional sauce on the side.1 tablespoon sesame seeds
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
See the blog post and video for how to prep the beef.
Our beef negimaki is not as thin as some versions, but we like them good and beefy. If you prefer thin, go with the freezing meat technique or purchase thinly sliced meat from your local Asia market.
The roll can be assembled up to 24 hours in advance. Cover in plastic wrap and keep chilled in the fridge. Remove from the fridge and take off the plastic wrap about an hour before you will be searing it.
Leftovers will keep covered in the fridge for up to 3 to 4 days. Reheat in a skillet or in the microwave.
Nutrition
Calories: 437kcal | Carbohydrates: 13g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 113mg | Sodium: 1699mg | Potassium: 590mg | Fiber: 1g | Sugar: 10g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 3mg