5 from 2 votes
Easy Beef Negimaki (Grilled Japanese Steak and Scallion Rolls)
This easy grilled beef negimaki recipe is thinly sliced strips of flank steak marinated and wrapped around scallions, grilled until a smoky charred finish and brushed with a sweet and savory glaze. Beef negimaki is the perfect appetizer or dinner option for guests that is guaranteed to impress!
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
Course:
Side Dish, Main Course, Appetizer, Dinner
Cuisine:
Asian, Japanese, International
Ingredients
- 1 lb flank steak pounded thin
- 1 bunch scallions trimmed to 6 inches in length, aka green onions
- 3 tbsp soy sauce
- ¼ cup sake
- ½ cup mirin
- 1 tbsp sugar
- 1 tsp ground ginger
- 2 garlic minced, cloves
- 1 tbsp sesame oil
- sesame seeds optional for garnish
Instructions
- Cut the flank steak into thin slices, about 1/8-inch thickness and with a meat mallet, pound thin.
- In a bowl, whisk together the soy sauce, sake, mirin, sugar, ginger, and minced garlic. Place the sliced beef in the bowl, mix well and let marinate for about 20 minutes. *Do not discard the marinade!
- Bring a few quarts of water to a boil in a medium pot over medium-high heat. Add a pinch of salt, then blanch scallions until just softened, a little less than 1 minute. Remove to a bowl of ice water and transfer the scallions to paper towels to drain and pat dry.
- Take a slice of beef, lay it flat, season with salt and pepper and place 2-3 scallions on top. Roll up tightly and secure with kitchen twin or toothpicks at the ends. Repeat until you have used all the beef and scallions and place rolls in a baking dish, reserving the marinade. Drizzle over the sesame oil.
- Grill or cook rolls in a pan over medium-heat, until well seared on all sides, about 2 to 3 minutes per side, brushing on sesame oil as needed. Transfer to a cutting board and let rest for 4-5 minutes.
- While the meat is resting, pour the reserved marinade into a small pot. Bring to a boil and cook until slightly thickened, about 5 minutes.
- Remove the toothpicks or twine from the negimaki rolls. Cut each roll into 6 1-inch slices. Arrange rolls on a plate and drizzle with the sauce.
- Garnish with sesame seeds and additional scallions, if desired.
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