Beef Negimaki is a sophisticated weeknight dinner of thinly sliced beef and blanched scallions (negi) rolled up together and coated with flavorful special teriyaki sauce!
So, tonight, let’s make some surprisingly simple negimaki rolls!
WHAT IS BEEF NEGIMAKI?
“Negi” is scallions in English, and maki is a roll, as I explained in my post about Japanese food terms. As a result, it literally means “beef scallion rolls.”
You can easily prepare these at home in the same way that they are served in Japanese restaurants. Wrap blanched scallions in thinly sliced beef strips, then pan-fry and coat with teriyaki sauce.
WHAT MAKES THIS RECIPE SO GOOD
- It’s a surprisingly simple recipe! This takeout favorite is simple to put together and cook in the comfort of your own home. Simply wrap the beef and scallions, make the marinade, and cook – that’s all there is to it!
- It’s topped with a tangy, flavorful, and savory sauce! This beef negimaki sauce is extremely flavorful and enhances the overall flavor of the dish. You only need a few simple ingredients to make this rich and delicious sauce!
- It’s actually enjoyable to make! When it comes to assembling these beef rolls, I love having all hands on deck. Everyone will have a great time rolling out and preparing this exciting homemade meal.
BEEF NEGIMAKI INGREDIENTS
- Beef: Thinly sliced beef cuts are widely available in Japanese supermarkets. Shoulder and thigh cuts are the most common. These thin cuts are most likely available at your local Korean butcher or Japanese or Korean grocery store. If you can’t find thinly sliced beef, get a flank steak and slice it as thinly as you can, then use a meat tenderizer to make it even thinner. A little trick I learned is to half-freeze the meat first, then slice the steak thinly about 5cm (2 inches) wide with a sharp knife.
- Negi Scallions: In many Japanese households, these Japanese beef roll-ups are a popular home cooking recipe. Not only do the Japanese blanch scallions, but they also blanch carrots, green beans, asparagus, and capsicums.
- Special Teriyaki Sauce: What makes this teriyaki sauce unique? Because oyster sauce replaces Mirin in this sauce, garlic and sesame oil are included. The oyster sauce adds depth of flavor to the basic teriyaki sauce, and the garlic and sesame oil add a delicious fragrance.
HOW TO MAKE NEGIMAKI
- Freeze the steak until it’s firm. This makes it easier to cut meat into uniformly sized pieces.
- In the meantime, prepare the glaze. Remove from heat and stir in sesame seeds and grated ginger (I like to add the ginger off heat because the hot sauce cooks it just enough while maintaining its sharpness).
- Cut the steak into strips crosswise against the grain.
- Pound the steak slices until they’re half the thickness they were when they were sliced.
- Roll the steak slices around the scallions and secure with toothpicks.
- Grill the rolls until charred, brushing with glaze after each turn.
- Serve with glaze after slicing each roll into thirds.
DO I HAVE TO USE FLANK STEAK?
Flank steak is the most dependable and cost-effective cut for this technique. It’s lean with a few pockets of fat, making it ideal for flavor and cooking technique.
WHAT IF I DON’T HAVE/CAN’T FIND SAKE?
Sake adds a wonderful flavor to the sauce, but if you don’t have any on hand, you can substitute dry sherry, also known as cooking sherry.
Dry white wine is also an excellent substitute. If you don’t want to drink alcohol, replace the 14 cup sake with 1 tablespoon rice vinegar and 3 tablespoons water.
PERFECT FOR BENTO BOX
Many Bento box golden rules are met by beef roll ups. First and foremost, my photo does not do justice to how lovely they are when cut.
They’re very photogenic and look lovely in a bento box. It’s still delicious cold in the bento box because it’s so well seasoned.
Furthermore, because the sauce is thick and coats well, it will not make the other foods in the lunch box soggy, nor will liquid leak out of the bento box. As a result, they are ideal for Bento box menus.
BEEF NEGIMAKI VARIATIONS
In fact, thinly sliced pork belly is frequently used to make Negimaki in Japan. You can use any meat you want as long as it is thinly sliced and can be rolled.
You can also change the filling of the vegetables. If you don’t have oyster sauce or sesame seed oil, you can substitute regular teriyaki sauce.
- Roll and secure this beef negimaki with toothpicks! It may take a few tries to get the hang of this process. As a result, use toothpicks to assist you along the way to make your life easier.
- Cook the sauce on a low heat, stirring frequently. Cooking the sauce at an excessively high temperature will not hasten the thickening process. Instead, it may crystallize and burn the sugar, which we definitely do not want!
- Change up the fillings however you want! Crispy carrots or asparagus would complement the scallions in this beef negimaki recipe nicely. Any sliced vegetable will work well inside these rolls.
Frequently Asked Questions
Beef Negimaki has a delectable umami flavor. With the fresh, grassy flavor of the scallions, the buttery flank steak, and the sweet and salty sauce, you have an irresistible dish that will delight your taste buds. Without Mizkan Mirin, I couldn’t achieve the classic umami flavor of Beef Negimaki.
The flank is the slimmer of the two. It’s a versatile beef cut that can be grilled, roasted, broiled, or sautéed. However, because it is so lean, it can become dry and tough if overcooked or sliced too thickly—it is critical to cook the flank to medium and slice it very thinly against the grain.
Japanese spring rolls, like Chinese spring rolls, are filled with vegetables or a combination of vegetables, meat, and glass noodles (bean threads) and fried in a thin pastry shell. They differ in that traditional Japanese harumaki does not include garlic.
Again, this is most likely due to its thinness, which causes people to overlook it as a quality steak. … Flankers typically more expensive than skirt steak because they are the preferred cut for fajitas in restaurants. This steak typically costs no more than $11 per pound.