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Grill Negimaki Beef Rolls

Yields1 Serving

Negimaki is a Japanese food consist of thin broiled strips of beef, rolled with scallions (negi).

 Beef flank steak, trimmed 500g
 Scallions, cut into 3 inch 30g
 Mizuna leaves 100g
 Salt as needed
 Pepper as needed
 Canola oil 2 – 3 tablespoons
 Scallions, green part only, blanched for tying 15 pieces
 Teriyaki sauce 1 cup
 Rice vinegar 2 tablespoons
 Sesame oil 1 tablespoon
 Sesame seed, toasted 1 tablespoon

Combine teriyaki sauce, rice vinegar, sesame oil and seed in a bowl. Divide into 2 bowls. Reserve 1 bowl for dipping.


To prepare the beef, slice beef flank steak thinly into strips with a sharp knife. Arrange beef slices on a plastic wrap, then cover with another plastic wrap and pound with meat pounder until 3mm thick.


Toss scallion and mizuna leaves with canola oil, salt and pepper. Leave aside to cool.


Place the vegetables across at 1 end of the beef. Roll the beef and tie with blanched scallion.


Heat a grill pan on high heat and brush with oil lightly.


Grill the rolls for about 5 minutes. Pour one bowl of sauce into the pan and coat the beef rolls evenly.