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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
SAUCE
 Teriyaki sauce 1 cup
 Rice vinegar 2 tablespoons
 Sesame oil 1 tablespoon
 Sesame seed, toasted 1 tablespoon
1

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

2

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.

3

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

4

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

5

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

6

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