Description
If you love beef teriyaki, then you’ll love this delicious Japanese dish! Savory scallions are wrapped in thin slices of beef then quickly seared with sweet and salty teriyaki glaze.
Ingredients
Units
Scale
- 1 pound beef, sliced paper thin (rib-eye, chuck or top round)
- 4 scallions
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sake (optional)
- 1 tablespoon cooking oil
Instructions
- Wash scallions thoroughly as they tend to have lots of grit. Trim the roots from the bulbs. Cut into 2 inch pieces to fit the beef rolls. Slice the thicker white part into quarters lengthwise.
- Wrap the beef around 2-3 pieces of scallion to make rolls.
- Mix soy sauce, sake and sugar together in a small container.
- Heat oil in a large skillet over medium heat and sear the beef rolls on all sides.
- When meat has browned all over, turn up heat to high heat and pour sauce into pan. Let it bubble and thicken for a few minutes. Shake pan to coat negimaki with sauce.
- Transfer negimaki to a serving plate.
- If you like extra sauce you may pour it over the negimaki or serve it on the side.
Notes
You may slice the ends off the negimaki and slice them in half diagonally to stand them up on the plate for a more dramatic presentation.
You may use toothpicks to hold the rolls together and remove them after cooking.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Grill
- Cuisine: Japanese