Beef Negimaki

A quick and easy Japanese-inspired dish of thinly sliced beef rolled around scallions, seared, and coated in a savory sauce, perfect for a weeknight dinner.

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Prep Time 25

Cook Time 10

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Japanese

Calories: 280

Ingredients Method Notes

Ingredients

For the Beef Rolls

1 bunch scallions, trimmed
1 pound thin sliced beef (sirloin, top round, or 'shabu shabu') Pound thicker slices to make them thin.
2 tablespoons neutral oil For cooking

For the Sauce

3 tablespoons soy sauce
2 tablespoons mirin Substitute with sugar and water if necessary.
1 teaspoon sugar or honey Adjust sweetness to taste.
1 tablespoon rice vinegar Optional for tang.
1 clove garlic or ginger (optional) Minced if using.
1 tablespoon sesame seeds (optional) For sprinkling on top before serving.

Method

Preparation

Trim the scallions, removing the root ends and any floppy tops. Blanch in boiling water for 20-30 seconds if thick.
Prepare the beef slices on a cutting board, pat them dry.

Assembly

Roll the scallions in beef slices, securing with toothpicks if necessary.
Mix the sauce ingredients in a small bowl.

Cooking

Heat oil in a skillet over medium-high heat. Sear rolls seam side down until browned on most sides.
Reduce the heat to medium and add the sauce. Allow it to bubble and reduce, coating the rolls.
After a minute, remove the rolls and let them rest before slicing into bite-sized pieces.

Notes

Serve with steamed rice, cucumber salad, roasted broccoli, or noodles for a complete meal. Can be partially prepped in advance.