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Closeup of beef negimaki rolls filled with green onions and glazed with sweet and savory teriyaki sauce.
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Beef Negimaki

This easy Beef Negimaki recipe highlights the simplicity of Japanese cuisine, combining a few basic ingredients into a mouthwatering meal in a matter of minutes.
Course Main Course
Cuisine Japanese
Keyword weeknight
Level Beginner
Main Ingredient Beef
Diet Dairy-Free
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2 servings
Calories 382kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 100 grams scallions
  • 200 grams beef (thinly sliced for sukiyaki)
  • 2 teaspoons potato starch
  • 2 teaspoons vegetable oil
  • 1 ½ tablespoons sugar
  • 2 tablespoons sake
  • 2 tablespoons soy sauce
Grams + US Cups - US Standard

Instructions

  • Trim the ends off 100 grams scallions and then cut them a little wider than the width of your sheets of beef. If your green onions are thicker than ¼-inch, you'll want to split the stems in half vertically so they'll cook through evenly.
    100 grams scallions
    Cut the scallions to the right length.
  • Lay down a sheet of thinly sliced beef. If your meat slices are too small, stagger several smaller sheets, overlapping them by an inch so you have a sheet at least 6x4 inches (15x9cm).
    200 grams beef
    A thinly sliced sheet of beef for making negimaki.
  • Add a mixture of scallion stems and greens to one side of your sheet of beef and roll them tightly with the beef, being careful not to tear the meat. Your roll should be about two layers of beef thick. Repeat with the rest of the beef and scallions.
    Rolling up scallions into a a sheet of thinly sliced beef.
  • Add 2 teaspoons potato starch to a tea strainer and lightly dust all sides of the beef. Roll the rolls around to dust off any excess starch and coat any spots you've missed. Pay particular attention to the seams; otherwise, the rolls may open while cooking.
    2 teaspoons potato starch
    Dusting beef negimaki rolls with potato starch.
  • Heat a frying pan over medium-high heat until moderately hot.
  • Add 2 teaspoons vegetable oil to the hot skillet, then carefully place the negimaki rolls with the seam side down.
    2 teaspoons vegetable oil
    Pan-frying negimaki roll ups.
  • Brown on one side and then roll the rolls onto another side to brown. Repeat until the rolls are browned on all sides.
    Rolling beef negimaki in a skillet.
  • Use a paper towel to soak up any excess oil in the pan.
    Wipe out any excess oil from the pan.
  • Add 1 ½ tablespoons sugar, 2 tablespoons sake, and 2 tablespoons soy sauce to the pan. Continue cooking the negimaki beef while rolling them around in the teriyaki sauce until it's thickened and the roll-ups are coated in a thick glaze. Garnish with toasted sesame seeds and serve over steamed rice.
    1 ½ tablespoons sugar, 2 tablespoons sake, 2 tablespoons soy sauce
    Glazing beef negimaki with teriyaki sauce.

Video

Nutrition

Calories: 382kcal | Carbohydrates: 16g | Protein: 20g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1082mg | Potassium: 470mg | Fiber: 2g | Sugar: 11g | Vitamin A: 499IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 3mg