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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Beef negimaki with rice and blistered haricots verts

Beef Negimaki

Posted by: Ari Laing

Sweet, tender, and juicy beef negimaki is surprisingly easy to make! Thinly pounded skirt steak or flank steak is rolled up with blanched scallions, then pan seared or grilled with our 3 ingredient homemade teriyaki sauce. The beef is crispy on the outside and medium-rare at the center. Serve with extra teriyaki sauce and sesame seeds for an easy, Japanese-inspired dinner! GF, DF

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Posted by: Ari Laing
Beef negimaki with rice and blistered haricots verts
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Beef Negimaki

Sweet, tender, and juicy beef negimaki! Thinly pounded skirt steak or flank steak is rolled up with blanched scallions, then pan seared or grilled with our 3 ingredient homemade teriyaki sauce. The beef is crispy on the outside and medium-rare at the center. Serve with extra teriyaki sauce and sesame seeds for an easy, Japanese-inspired dinner! GF, DF
Prep Time25 mins
Cook Time10 mins
Freezer Time20 mins
Total Time55 mins
Course: Dinner
Cuisine: Asian
Keyword: beef roll, negimaki recipe, teriyaki sauce, what is negimaki
Servings: 4 servings
Calories: 368kcal
Author: Ari Laing

Equipment

  • Kitchen twine or toothpicks
  • Meat mallet
  • Cast iron or heavy bottom skillet

Ingredients

  • 1 ⅓ lb skirt steak flank steak, or other tender cut of beef
  • 1 bunch of scallions
  • Kosher salt
  • ¼ cup rice flour
  • 2 Tbsp grapeseed oil or other light, neutral oil, such as avocado, canola, or vegetable oil
  • 2 tsp sesame seeds
  • ½ cup teriyaki sauce

Instructions

  • Blanch the scallions. Trim the ends off each scallion, then cut into pieces about 3" long. Bring a medium saucepan of water to a boil, then add 1 tsp Kosher salt. Add the scallions and cook for 30-45 seconds, or until just beginning to wilt. Submerge the scallions in an ice bath, then drain and transfer to a paper towel lined plate.
  • Prepare the steak. Place steak in a freezer for 20 minutes to make it easier to slice. When ready, trim off excess fat (it's okay to leave some on, just remove large pieces!), then slice with the grain into pieces that are about ½" thick.
  • Pound the steak. Place three pieces of sliced beef on a piece of plastic wrap or parchment paper, leaving a few inches in between each. Top with another piece of plastic wrap or parchment, then use a meat mallet to pound into ⅛" thick slices. Set aside, then repeat with remaining steak.
  • Assemble the maki rolls. Working on a cutting board, overlap three pieces of steak to form a rectangle. Season very lightly with Kosher salt, then place 3-4 pieces of blanched scallion along the short end. Roll the steak, then secure with either kitchen twine or toothpicks. Repeat with remaining steak and scallions.
  • Coat with rice flour, optional. Place ¼ cup rice (or all-purpose) flour in a medium bowl. Toss each maki roll very lightly with rice flour, dusting off any excess.
  • Cook the negimaki. Heat a large cast iron or heavy bottom skillet over medium-high heat. Add 2 Tbsp grapeseed oil (or other light oil). When hot, add negimaki beef rolls and cook for 2-3 minutes per side, about 8-9 minutes total, until seared and crispy on the outside, but medium-rare at the center. Right as you turn the beef for the last time, pour in all of the teriyaki sauce. It will bubble, then simmer and thicken further.
  • Slice, then serve. Allow the meat to rest for 5-10 minutes, then remove kitchen twine and slice into 1" thick pieces. Serve immediately with sesame seeds and extra sauce drizzled on top.

Video

Notes

  • Negimaki can be assembled up to 8 hours ahead of time, then refrigerated until ready to cook.
  • Check out our recipe for homemade teriyaki sauce! You'll need ½ cup sake, ¼ cup reduced-sodium soy sauce, and ¼ cup mirin.

Nutrition

Calories: 368kcal | Carbohydrates: 14g | Protein: 36g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1484mg | Potassium: 599mg | Fiber: 1g | Sugar: 6g | Vitamin A: 251IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 4mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!