Beef Negimaki
Beef Negimaki is a mouthwatering Japanese dish that combines tender, thinly pounded flank steak wrapped around crisp scallions and glazed with a sweet-savory teriyaki marinade. This flavorful appetizer is sure to impress at any gathering.
The marinated beef is grilled to perfection, with the scallions adding a burst of freshness and crunch. It’s a versatile dish that can be prepared ahead of time, making it perfect for entertaining.
Serve Beef Negimaki alongside steamed rice and a simple green salad for a complete meal. Leftovers can easily be repurposed into fried rice the next day, offering even more delicious ways to enjoy this delightful dish.
Beef Negimaki Ingredients
The key to Beef Negimaki’s irresistible flavor lies in the tender flank steak, which is transformed by a savory marinade of soy sauce, mirin, and sake. This combination imparts depth, richness, and a delicate sweetness that balances the dish.
Scallions bring a refreshing crunch, providing a perfect contrast to the smoky, charred beef while infusing the rolls with a mild, aromatic bite. The slight bitterness of the scallions complements the umami-packed marinade.
Turbinado sugar adds a subtle caramelized sweetness, enhancing the overall flavor profile, while vegetable oil ensures the perfect sear on the grill, locking in the juiciness of the meat.
Beef Negimaki: A Flavorful Japanese Delight
Beef Negimaki is a savory and satisfying Japanese dish that features tender, marinated beef wrapped around fresh scallions, then grilled to perfection. This dish offers a wonderful balance of smoky, sweet, and umami flavors, making it a delicious appetizer or main course. Whether you’re preparing it for a special dinner or a casual weeknight meal, the following tips, serving suggestions, and answers to frequently asked questions will ensure you make the most of this recipe.
Recipe Tips
1. Tenderize the Meat Properly
To get the perfect texture, it’s crucial to pound the flank steak thinly using a meat mallet. This not only tenderizes the meat but also ensures even cooking. Make sure to work with one piece of meat at a time, and cover it with plastic wrap to avoid splattering. The goal is to create uniform pieces that cook quickly and evenly on the grill.
2. Marinate for Flavor
Allow the beef to marinate in the soy sauce mixture for at least 5 minutes before grilling. This short time is enough to let the teriyaki sauce penetrate the meat, providing that rich, umami-packed flavor that makes this dish so irresistible. You can marinate the meat for up to an hour if you prefer a stronger flavor.
3. Grill Carefully
When grilling, be mindful of the heat. It’s important to start with medium-high heat to achieve that perfect char on the outside, then lower the heat to medium halfway through to ensure the beef is cooked through without burning. Turn the rolls occasionally for even grilling and brush them with the reduced marinade for an extra layer of flavor.
What to Serve with Beef Negimaki
1. Steamed Rice
Beef Negimaki pairs wonderfully with fluffy steamed rice, which acts as a perfect base to absorb the savory teriyaki glaze. The simplicity of the rice complements the rich flavors of the grilled beef and the scallions, creating a balanced meal.
2. Green Salad
A crisp green salad with a light vinaigrette provides a refreshing contrast to the savory richness of the negimaki. The acidity of the vinaigrette helps cleanse the palate between bites, enhancing the overall dining experience.
3. Roasted Vegetables
Roasted broccoli or asparagus makes an excellent side to Beef Negimaki. The charred, slightly bitter flavor of the vegetables pairs well with the sweetness of the teriyaki sauce and adds a healthy, flavorful touch to the meal.
FAQ
1. Can I use a different cut of beef?
Yes, while flank steak is traditional for Beef Negimaki, you can substitute it with other cuts such as skirt steak or sirloin. These cuts should be thinly sliced and tenderized to achieve the best texture for grilling.
2. Is there a non-alcoholic substitute for sake?
If you prefer a non-alcoholic option, you can substitute sake with a mixture of white grape juice and a splash of rice vinegar. This will mimic the sweetness and acidity of sake without the alcohol.
3. Can I make Beef Negimaki ahead of time?
Yes, you can prepare the negimaki rolls ahead of time by assembling them and storing them in the refrigerator until you’re ready to grill. Just make sure to add the marinade right before grilling for the best flavor.
4. How do I store leftovers?
Leftover Beef Negimaki can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on a low heat in a skillet. Alternatively, you can chop the leftovers and incorporate them into fried rice for another delicious meal.
By following these tips, pairing the dish with complementary sides, and referring to the FAQ, you’ll be able to prepare a truly memorable Beef Negimaki that’s perfect for any occasion.
Beef Negimaki
Ingredients
- 12 scallions trimmed and halved crosswise
- Salt
- ⅓ cup soy sauce
- ⅓ cup mirin
- ⅓ cup sake
- ⅓ cup turbinado sugar or ¼ cup granulated sugar
- 1 pound flank steak approximately 6–7 inches in square size
- Vegetable oil for greasing grill grates
- Ice
Instructions
- Blanch the Scallions
- Begin by preparing the scallions. Bring a large saucepan of salted water to a boil. Blanch the lighter ends of the scallions for about 1 minute, then add the darker green parts and blanch for an additional minute. Drain the scallions and transfer them to a bowl of ice water to cool. After they have cooled, drain the scallions and place them on a paper towel-lined plate to remove any excess water.
- Prepare the Marinade
- In a medium-sized bowl, combine the soy sauce, mirin, sake, and turbinado sugar. Stir the mixture thoroughly until the sugar is mostly dissolved. This will serve as the marinade for the beef.
- Prepare the Flank Steak
- Slice the flank steak against the grain into 4 equal strips. Then, cut each strip in half, yielding 8 square pieces of meat. To butterfly each piece, carefully slice through the center horizontally, ensuring the meat remains attached on one side. Open each piece like a book, creating rectangles approximately 3 inches wide.
- Tenderize the Meat
- Using a meat mallet, cover each piece of meat with plastic wrap and pound it until it reaches about 1/16 inch thick. The goal is to create thin, wide rectangles (approximately 5 by 6 inches). Once the meat is pounded, transfer it to the prepared soy sauce marinade and turn to coat. Let the meat marinate for about 5 minutes.
- Grill Preparation
- Preheat your grill to medium-high heat and grease the grates with vegetable oil. Alternatively, if using a grill pan or stovetop griddle, grease it lightly. Remove the marinated steak from the mixture, and transfer the marinade to a small saucepan. Simmer the marinade over medium-low heat for 10 to 15 minutes until it thickens.
- Assemble the Negimaki
- Lay the pieces of steak flat on a work surface. Place the cooled scallions along the shorter edge of each piece, making sure the scallions are parallel to the grain of the meat. Carefully roll the steak around the scallions, securing the roll with toothpicks at two points where the meat overlaps. Ensure the toothpicks are threaded parallel to the roll but not through the scallions.
- Grill the Negimaki
- Grill the negimaki, turning occasionally, until the meat is nicely charred and cooked through. Reduce the heat to medium halfway through the grilling process. This should take about 12 minutes. If using a grill pan, begin on medium-high heat and reduce it to medium halfway through.
- Finish and Serve
- After grilling, brush the negimaki rolls lightly with the reduced marinade for extra flavor. Transfer the rolls to a cutting board, remove the toothpicks, and cut them into bite-sized pieces. Arrange the pieces on a platter and drizzle with the remaining glaze. Serve the negimaki warm and enjoy.
