BEEF NEGIMAKI RECIPES

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BEEF NEGIMAKI RECIPE - NYT COOKING



Beef Negimaki Recipe - NYT Cooking image

Negimaki is a traditional Japanese dish consisting of thinly pounded meat that’s marinated in teriyaki sauce, wrapped around scallions and grilled. (Negi is the Japanese word for scallions; maki means roll.) Although beef is traditionally used for these tasty appetizers, chicken is a popular alternative. These can be assembled a few hours ahead and kept refrigerated until ready to grill. To make a complete meal, serve the negimaki with steamed rice and a simple green salad or roasted broccoli. Any leftovers can be chopped and tossed into fried rice the next day.

Provided by Kay Chun

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

Salt
12 scallions, trimmed and halved crosswise
Ice, as needed
1/3 cup soy sauce
1/3 cup mirin
1/3 cup sake
1/3 cup turbinado sugar, or 1/4 cup granulated sugar
1 pound flank steak (about a 6- to 7-inch square in size)
Vegetable oil, for greasing grates

Steps:

  • In a large saucepan of salted boiling water, blanch lighter scallion ends for 1 minute, then add darker green scallion ends and blanch for 1 minute longer. Drain and transfer to a bowl of ice water to cool, then drain and transfer scallions to a paper towel-lined plate to remove excess water.
  • In a medium bowl, combine soy sauce, mirin, sake and sugar, stirring to dissolve most of the sugar.
  • Working on a cutting board, cut flank steak against the grain into 4 equal strips, then cut each strip in half for 8 equal square pieces of meat. Keeping your knife parallel to the cutting board, butterfly each square by horizontally slicing against the grain through the middle. (Leave it attached on one side; do not cut all the way through.) Carefully open it like a book. Each of the 8 pieces should be about 3 inches wide.
  • Using a meat mallet and working with one piece of meat at a time, cover each with plastic wrap and pound until 1/16-inch thick, creating rectangles that are about 5-by-6 inches. Transfer meat to the soy sauce marinade, turn to coat and let stand for 5 minutes.
  • Heat grill to medium-high and grease the grates (Alternatively, grease a grill pan or griddle to use on the stovetop). Remove steak from marinade and transfer to a work surface. Transfer marinade to a small saucepan over medium-low and simmer until thickened, 10 to 15 minutes.
  • Meanwhile, divide scallions among the 8 pieces of steak, arranging on one side along the shorter edge (scallions should be parallel to the grain). Tightly roll meat around the scallions and secure in two places with toothpicks where meat overlaps, threading the toothpicks parallel to the roll but not through the scallions in the center.
  • Grill the negimaki, turning occasionally, until nicely charred and cooked through, reducing heat to medium halfway through, about 12 minutes. (If using a grill pan, heat on stovetop over medium-high and reduce heat to medium halfway through.)
  • Once negimaki are cooked, lightly brush them with some of the reduced glaze, then transfer to a cutting board. Remove toothpicks, cut negimaki into bite-size pieces and arrange on a serving platter. Drizzle with the remaining glaze, and serve warm.

BEEF NEGIMAKI | RECIPES | WW USA



Beef negimaki | Recipes | WW USA image

This recipe is thought to have originated at the Japanese Restaurant Nippon in New York City in the 1960s when New York Times food critic, Craig Claiborne suggested that the restaurant add a beef dish to the menu to appeal to America diners' tastes. This recipe might seem a bit labor-intensive, but the result is a delicious showstopper and impressive party appetizer or company-worthy nibble. The sake called for is a Japanese wine made from fermented rice that is drunk hot or cold or used in cooking. Mirin is rice wine that is golden, sweet and low in alcohol. It is regularly enlisted in Japanese cooking to add a touch of sweetness. Find both in Asian markets or the ethnic aisle of most supermarkets.

Provided by WEIGHTWATCHERS.COM

Categories     Dinner

Total Time 23 minutes

Prep Time 14 minutes

Cook Time 9 minutes

Yield 2 servings

Number Of Ingredients 10

8 oz Uncooked lean beef round for braciole, trimmed of all visible fat
4 medium Uncooked scallion(s) green part only
1 medium clove(s) Garlic clove(s) minced
1 Tbsp Low sodium soy sauce
1 Tbsp Rice vinegar seasoned
2 tsp Dark sesame oil
1.5 tsp Honey
1 fl oz Mirin rice cooking wine (about 1.5 TBSP)
1 Tbsp Sake wine
1 cup(s) Long grain cooked brown rice hot

Steps:

  • Cut steak crosswise into 2 equal portions. Arrange steak on a work surface with long side facing you, then top each with 2 of scallions, lengthwise. Roll steaks around scallions, jelly-roll style, and secure with kitchen string at 1-inch intervals. Trim scallions flush with the steaks.
  • Combine the garlic, soy sauce, vinegar, 1/2 teaspoon of the oil, and the honey in a medium bowl; mix well. Add the steak rolls and toss well to coat; transfer to a zip-close plastic bag and refrigerate at least 4 hours or up to overnight.
  • Remove steak rolls from marinade, reserving marinade. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add the steak rolls and cook, turning every 2 minutes, until cooked though, about 8 minutes. Transfer rolls to a cutting board; cover loosely with foil to keep warm. Add reserved marinade, the mirin, and sake to skillet. Bring to a simmer and cook until flavors are blended, about 30 seconds.
  • Remove the string from the steak rolls. Cut each roll into 6 pieces. Divide the beef negimaki and rice between 2 plates. Spoon the sauce evenly over the negimaki pieces. Yields 6 slices negimaki, 1/2 cup rice, and 1 1/2 tablespoons sauce per serving.

Nutrition Facts : Calories 261 kcal

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