Beef Negimaki
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:Flank Steak, 1 lb Scallions, raw, 15 medium Carrots, raw, 15 strip, thinPeppers, sweet, red, fresh, 1 large sliced in thin stripsSoy Sauce, .3 cup Mirin, .3 cupSake, .3 cupGranulated Sugar, 2 TbspGinger Root, 2 Tbsp (grated)Kitchen twine for binding the rolls
Marinade:
Combine the Soy Sauce, Mirin, Sake, sugar and grated ginger root and whisk until mixed.
Veggies:
Blanch the scallions, carrot strips and pepper strips in boiling water.
Preparation:
Slice the beef -with the grain - into quarter inch thick slices
Lay the slices between 2 pieces of freezer(or similar) paper and using a meat hammer pound out to about eighth inch thickness.
Lay about 5 slices (width should accommodate the length of the scallions) side by side lengthwise slightly overlapping the edges.
Place 3 scallions, 3 carrot strips and 3 pepper strips across the width of the beef.
Roll the vegetables into the beef creating a cylinder and secure the roll with 3 or 4 pieces of the kitchen twine.
Lay the rolls in a glass cooking dish and cover with the marinade. marinate 30-45 minutes.
Remove the rolls from the marinade and pour the marinade into a small pot. Place the marinade over medium heat and allow to reduce by half.
Grill rolls over direct high heat for 5-7 minutes turning often.
To Serve:
Slice the rolls into half inch pieces and arrange on a serving plate. Sprinkle with the reduced marinade and serve with rice.
Serving Size: Makes about 32 .5 inch slices
Number of Servings: 4
Recipe submitted by SparkPeople user CHEIKEL.
Combine the Soy Sauce, Mirin, Sake, sugar and grated ginger root and whisk until mixed.
Veggies:
Blanch the scallions, carrot strips and pepper strips in boiling water.
Preparation:
Slice the beef -with the grain - into quarter inch thick slices
Lay the slices between 2 pieces of freezer(or similar) paper and using a meat hammer pound out to about eighth inch thickness.
Lay about 5 slices (width should accommodate the length of the scallions) side by side lengthwise slightly overlapping the edges.
Place 3 scallions, 3 carrot strips and 3 pepper strips across the width of the beef.
Roll the vegetables into the beef creating a cylinder and secure the roll with 3 or 4 pieces of the kitchen twine.
Lay the rolls in a glass cooking dish and cover with the marinade. marinate 30-45 minutes.
Remove the rolls from the marinade and pour the marinade into a small pot. Place the marinade over medium heat and allow to reduce by half.
Grill rolls over direct high heat for 5-7 minutes turning often.
To Serve:
Slice the rolls into half inch pieces and arrange on a serving plate. Sprinkle with the reduced marinade and serve with rice.
Serving Size: Makes about 32 .5 inch slices
Number of Servings: 4
Recipe submitted by SparkPeople user CHEIKEL.
Nutritional Info Amount Per Serving
- Calories: 323.3
- Total Fat: 8.7 g
- Cholesterol: 56.7 mg
- Sodium: 1,176.6 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 2.7 g
- Protein: 25.8 g
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