Beef Negimaki
Tender beef rolls filled with green onions and glazed in a teriyaki style sauce.
Servings: 4
Ingredients
- 1 - 1 1/2 pounds of flank steak, thinly sliced (4 slices)
- 8 green onions, ends trimmed
- salt and black pepper
- 1/4 cup of rice flour or all purpose flour (optional)
- 1 tablespoon of a neutral oil, such as canola or vegetable
- 2 cloves of garlic, finely minced
- 1 teaspoon of finely minced ginger
- 1/2 cup of soy sauce
- 1/4 cup of mirin
- 2 tablespoons of granulated sugar
- 1 tablespoon of toasted sesame oil
- green onions, thinly sliced (garnish)
- 1 teaspoon of white sesame seeds (garnish)
Instructions
- Place the very thin slices of flank steak between two sheets of plastic wrap or parchment paper and pound each one into uniform thinness
- Trim the root off of the green onions and lay two over each portion of pounded beef
- Roll the beef up tightly like a cigar and secure with several toothpicks (optional)
- Lightly dust each roll with rice flour and shake off the excess (optional)
- Place a large skillet over medium heat and add a tablespoon of a neutral oil
- Brown the rolls starting with the seam side for about 3 minutes per side or until the outside is crisp and the inside is about medium rare (about 9 minutes total)
- Transfer the beef rolls onto a plate, remove the toothpicks, if used, and set aside
- Add 2 cloves of finely minced garlic, 1 teaspoon of grated ginger, 1/2 cup soy sauce, 1/4 cup of mirin, 2 tablespoons of granulated sugar and 1 tablespoon of toasted sesame oil into the skillet and bring to a simmer
- Once the sauce thickens, add the beef rolls into the skillet and spoon the sauce over the rolls
- To serve, slice the rolls into bite sized pieces and garnish with white sesame seeds and thinly sliced green onions
- Serve over rice or noodles (optional)