Beef Negimaki
User Reviews
5
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Prep Time
5 mins
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Cook Time
7 mins
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Total Time
12 mins
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Servings
2 servings
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Calories
382 kcal
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Course
Main Course
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Cuisine
Japanese
Beef Negimaki
Description
Beef Negimaki combines thinly sliced sukiyaki-style beef with fresh scallions that have been trimmed and cut to size. The scallions are wrapped tightly in the beef slices, which are overlapped to create a sizable sheet for rolling. Dusting the rolls with potato starch helps keep them intact during cooking and forms a light coating once pan-fried. Cooking over medium-high heat creates a savory crust while gently heating the scallions inside, resulting in rolls that balance tender meat with crisp fresh greens.
These rolls can be served as appetizers or part of a main meal and pair well with rice or simple dipping sauces. Attention to slicing scallions thinly and controlling the beef layer ensures even cooking and prevents tearing. This method highlights the contrast of textures between juicy beef and softened scallions.
Ingredients
- 100 grams scallions
- 200 grams beef (thinly sliced for sukiyaki)
- 2 teaspoons potato starch
- 2 teaspoons vegetable oil
- 1 ½ tablespoons sugar
- 2 tablespoons sake
- 2 tablespoons soy sauce
Instructions
- Trim the ends off 100 grams scallions and then cut them a little wider than the width of your sheets of beef. If your green onions are thicker than ¼-inch, you'll want to split the stems in half vertically so they'll cook through evenly.
- Lay down a sheet of thinly sliced beef. If your meat slices are too small, stagger several smaller sheets, overlapping them by an inch so you have a sheet at least 6x4 inches (15x9cm).
- Add a mixture of scallion stems and greens to one side of your sheet of beef and roll them tightly with the beef, being careful not to tear the meat. Your roll should be about two layers of beef thick. Repeat with the rest of the beef and scallions.
- Add 2 teaspoons potato starch to a tea strainer and lightly dust all sides of the beef. Roll the rolls around to dust off any excess starch and coat any spots you've missed. Pay particular attention to the seams; otherwise, the rolls may open while cooking.
- Heat a frying pan over medium-high heat until moderately hot.
- Add 2 teaspoons vegetable oil to the hot skillet, then carefully place the negimaki rolls with the seam side down.
- Brown on one side and then roll the rolls onto another side to brown. Repeat until the rolls are browned on all sides.
- Use a paper towel to soak up any excess oil in the pan.
- Add 1 ½ tablespoons sugar, 2 tablespoons sake, and 2 tablespoons soy sauce to the pan. Continue cooking the negimaki beef while rolling them around in the teriyaki sauce until it's thickened and the roll-ups are coated in a thick glaze. Garnish with toasted sesame seeds and serve over steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 1082mg | 45% |
| Potassium | 470mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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