Beef Teriyaki Roll (Negamaki)
Prep Time
Cooking Mode
Negimaki, green onions wrapped with thin pieces of flank steak in a teriyaki sauce, is a simple, eye-catching dish perfect for summer dinners and BBQs.
¼ cup low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
2 tsp fresh ginger, finely chopped
12 green onions, cut into pieces about 6 inches (15 cm) long
1 lb beef flank or flap (bavette) steak, cut in half horizontally
¼ cup low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
2 tsp fresh ginger, finely chopped
12 green onions, cut into pieces about 6 inches (15 cm) long
1 lb beef flank or flap (bavette) steak, cut in half horizontally
Directions
1In a bowl, combine the soy sauce, vinegar, brown sugar and ginger. Set aside.
2In a pot of salted boiling water, blanch the green onion pieces for 30 sec. to 1 min. (until tender). Plunge into a bowl of ice water. Drain well.
3Line a work surface with a large piece of plastic wrap. Lay out beef slices and top with a second piece of plastic wrap. Using the flat side of a meat mallet or a rolling pin, flatten the meat, as needed, into rectangles about 7 x 6 inches (17 x 15 cm). Cut each rectangle into 2 pieces.
4Arrange the green onions along the bottom of each piece of meat. Roll the meat up around the filling to form cylinders about 1- to 1 ½-in. (2.5 to 4 cm) wide. Seal with a toothpick.
5Place the beef rolls on a plate and coat well with half of the soy mixture. Let marinate while you preheat the barbecue.
6Preheat the grill on high heat. Clean and oil the grill.
7Drain the beef and discard the marinade.
8Reduce grill heat to medium. Place the beef rolls on the grill. Close the lid and cook, turning the rolls a few times until nicely browned, about 10 to 12 min.
9On a work surface, remove the toothpicks from the beef and slice into rounds about 1-in. (2.5 cm) thick. Serve beef teriyaki rolls immediately with the remaining soy mixture.
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