Instructions
1. Prepare the Beef
- Slice the Beef: If not pre-sliced, partially freeze the beef for easier slicing. Aim for 4-5 inch long pieces, about 1/8-inch thick.
- Tenderize: Gently pound each slice with a meat mallet for even thickness.
2. Make the Sauce
- In a saucepan, combine all sauce ingredients. Simmer over medium heat until sugar dissolves (3-4 minutes). Set aside.
3. Assemble the Rolls
- Place 1-2 scallion pieces on one end of a beef slice. Roll tightly and secure with a toothpick or twine. Repeat.
4. Sear the Rolls
- Heat oil in a skillet over medium-high heat. Sear rolls for 1-2 minutes per side, until browned (about 4-5 minutes total).
5. Glaze the Rolls
- Reduce heat to medium. Add sauce, turning rolls occasionally, until thickened and coating the beef (3-4 minutes). Avoid burning.
6. Serve
- Remove rolls, let rest briefly, and remove toothpicks/twine. Slice into bite-sized pieces and drizzle with sauce. Garnish as desired.
Cooking Notes
- Ask your butcher for thinly sliced beef (like for shabu-shabu).
- Add a tablespoon of water to the sauce if it thickens too much.
- Substitute asparagus, bell peppers, or carrots for the green onions.
Variations
- Cheese-Stuffed: Add mozzarella or provolone with the scallions.
- Spicy: Include fresh chili slices or red pepper flakes.
- Vegetarian: Use zucchini or eggplant; fill with green onions, bell peppers, and mushrooms.
Frequently Asked Questions (FAQs)
Can I make these ahead?
Yes! Assemble rolls up to 24 hours in advance, refrigerate, then sear and glaze.
How to store leftovers?
Store in an airtight container for up to 3 days. Reheat gently in a skillet with a little water.
Can I use other meats?
Pork or chicken work well; adjust cooking time accordingly.
What to serve with them?
Steamed rice, stir-fried vegetables, or a green salad are great choices.
Can I grill them?
Yes! Grill over medium heat, turning frequently, and baste with sauce at the end.
Enjoy your delicious and impressive Seared Beef Rolls (Beef Negimaki)!