Beef Negimaki

Ingredients:

Flank Steak, 1 lb
Scallions, raw, 15 medium
Carrots, raw, 15 strip, thin
Peppers, sweet, red, fresh, 1 large sliced in thin strips
Soy Sauce, .3 cup
Mirin, .3 cup
Sake, .3 cup
Granulated Sugar, 2 Tbsp
Ginger 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.