Beef Negimaki Recipe

Prepare steak

If your steak is not already very thin (1/8 inch), partially freeze it for 20–30 minutes to firm, then slice across the grain into 3–4 inch wide, 6–7 inch long thin slices about 1/8" thick. Lay slices flat on a cutting board and lightly season both sides with kosher salt and freshly ground black pepper.

Trim and prepare scallions

Trim roots and any wilted tops from 12 scallions. Leave the white and most of the green intact; if the scallions are thick, halve them lengthwise so each roll holds a bundle about 3–4 scallion pieces. Pat scallions dry.

Assemble rolls

Place a steak slice on your work surface. Lay 1–2 scallion stalks across the narrow end about 1/3 from the edge. Tightly roll the steak around the scallions toward the opposite end so the scallions are enclosed. Secure each roll with a toothpick placed through the seam. Repeat with remaining steak slices and scallions to make about 10–12 rolls.

Sear rolls

Heat a large skillet or cast-iron pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, place rolls seam-side down and sear until browned, 1.5–2 minutes per side, rotating to brown all sides—about 6–8 minutes total. Remove rolls to a plate while you make the sauce.

Make sauce

In the same skillet (wipe out any burned bits, leave fond), lower heat to medium. Add soy sauce, mirin, sake, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil. Stir and bring to a gentle simmer for 2–3 minutes, stirring so sugar dissolves and flavors meld.

Thicken glaze

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1 minute more until the sauce thickens slightly to a glossy glaze that coats the back of a spoon. If it becomes too thick, add 1 tablespoon water or sake to loosen.

Finish rolls in sauce

Return the seared beef rolls to the skillet, spooning sauce over them to coat. Reduce heat to low and cook rolls in the glaze for 2–3 minutes, turning once so all sides are coated and heated through. Internal temperature of beef should reach at least 130–145°F depending on desired doneness; a quick reheat in the sauce will keep them medium-rare to medium.

Garnish and rest

Transfer rolls to a serving platter, spoon remaining glaze over the top, sprinkle with toasted sesame seeds and thinly sliced scallion garnish. Let rest 2 minutes before serving to allow flavors to settle. Remove toothpicks before eating (or leave for presentation and note for diners).

Serve the negimaki hot with steamed rice or pickled ginger at the side. If desired, drizzle any extra warmed sauce over rice. Yield is best eaten immediately; leftover rolls can be refrigerated up to 2 days and gently reheated in a skillet with a splash of water and sauce.