Beef Negimaki 牛肉のネギ巻き
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
8 beef
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Calories
145 kcal
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Course
Main Course
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Cuisine
Japanese
Beef Negimaki 牛肉のネギ巻き
Description
Beef Negimaki 牛肉のネギ巻き involves wrapping blanched scallions and parboiled carrot and green bean sticks in thin slices of beef, secured optionally with toothpicks. The rolls are coated with flour to promote a light crust and pan-fried in sesame oil to develop a browned exterior. The cooking is finished by pouring a sauce composed of garlic, sesame oil, sake, soy sauce, oyster sauce, and sugar into the pan, which simmers around the rolls and adds warmth and umami.
The dish balances the savory richness of beef with the fresh, slightly sweet flavors of the vegetables inside each roll. The texture contrast between the tender meat and the crunchy vegetable filling makes the dish distinctive. Cooking times are moderate, ensuring the beef is cooked through without drying and the vegetables remain crisp-tender.
Beef Negimaki makes an excellent entrée served as part of a meal with steamed rice or as a standout item for a Japanese-themed dinner. It pairs well with light vegetable sides or pickles to complement its savory and slightly sweet sauce.
If thinly sliced beef is not available, freezing the meat slightly before thin slicing is recommended. Alternative meats like pork belly can substitute for beef. Vegetables such as asparagus or capsicum can be used instead of carrots and green beans. If sake or oyster sauce is unavailable, dry sherry or teriyaki sauce can be used as replacements in the sauce.
Ingredients
- 300 g beef 1, thinly sliced
- 8 scallions blanched
- ¼ carrot Parboiled *2
- 8 green beans Parboiled
- 1 tbs plain flour or potato starch (Katakuriko
Sauce
- 1 clove garlic mashed
- 1 tbs sesame oil
- 3 tbs sake *3
- 1 tbs soy sauce
- 1 tbs oyster sauce
- 1 tbs sugar
Instructions
- Cut the blanched scallions into 5cm (2 inch) wide strips. Cut carrots into sticks and cut green beans in half then parboil them and set aside.
- Lay the thinly slice beef on a chopping board and place prepared scallions and vegetables on the beef then tightly roll it up. The beef strip should be about 20cm (8 inch) long. If the meat is shorter than that, overwrap beef slices slightly to make it 20cm (8 inch) long.
- You can secure by using a toothpick to tie the end of the meat (optional)
- Repeat this same process until all the beef is used (I made about 8 negimaki out of 300 g beef)
- Cover the roll ups with flour.
- Heat a little sesame oil in a frying pan over medium heat and place the beef roll ups in the pan.
- Cook one side for about 2- 3 minutes or until browned with a lid on.
- Turn the beef roll ups over and cook the other side for a further 2-3 minutes.
- Combine all the sauce ingredients and pour over the beef roll ups in the frying pan to sizzle.
- Serve with green salad and rice.
Notes
- Thinly slice beef by freezing it briefly to ease cutting if pre-sliced beef is unavailable.
- Alternate proteins such as thinly sliced pork belly can be used in place of beef.
- Vegetables like asparagus or capsicum may replace carrots and green beans for variation.
- If sake or oyster sauce is unavailable, dry sherry or teriyaki sauce can substitute in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8beef
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 210mg | 9% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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