Beef Negimaki Recipe
Thinly sliced beef rolled with scallions in teriyaki sauce
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Ingredients
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Main Ingredients
Seasoning
Cooking Oil
Method
Preparation of Ingredients
- 1
Prepare the Beef
Lay the thinly sliced beef sirloin flat on a clean surface. Sprinkle both sides with salt and black pepper, ensuring even coverage.
- 2
Prepare the Scallions
Trim the scallions by cutting off the root ends and any wilted parts. Cut each scallion into lengths of about 6 inches.
Rolling the Negimaki
- 3
Roll the Beef
Take a piece of beef and place 1-2 scallion stalks at one end. Roll the beef tightly around the scallions, then secure the roll with a toothpick. Repeat with the remaining beef and scallions.
Cooking
- 4
Heat the Pan
In a large skillet, heat the vegetable oil over medium-high heat. Ensure the oil is hot but not smoking.
- 5
Sear the Rolls
Place the beef rolls seam-side down in the skillet. Sear for 2-3 minutes until browned, then carefully turn to brown on all sides.
- 6
Add Teriyaki Sauce
Once the beef is browned, pour the teriyaki sauce over the rolls. Reduce the heat to medium and let simmer for 5-7 minutes, turning occasionally to coat the rolls evenly.
Serving
- 7
Serve
Remove the beef negimaki from the skillet and let it rest for a minute. Slice each roll into bite-sized pieces and serve warm, drizzled with extra teriyaki sauce if desired.
