Beef Negimaki

Name: Beef Negimaki
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 lbs flank steak, thinly pounded; 2 bunches scallions, trimmed; 1/4 cup soy sauce; 1/4 cup mirin; 2 tbsp sake; 1 tbsp granulated sugar; 1 tbsp vegetable oil

Tender beef slices wrapped around crisp green scallions and seared in a sweet glazed sauce. This classic dish offers rich savory flavor and satisfying texture in every bite.

30 minMediumServes 4340 cal/serving

JapaneseDinnerStovetopHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeShellfish-FreePork-FreeNightshade-Free

Ingredients

1.5 lbs flank steak, thinly pounded
2 bunches scallions, trimmed
1/4 cup soy sauce
1/4 cup mirin
2 tbsp sake
1 tbsp granulated sugar
1 tbsp vegetable oil

Instructions

1

In a small saucepan, combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, and 1 tbsp granulated sugar over medium heat.
2

Simmer the sauce mixture for 3 minutes until slightly thickened, then remove from heat.
3

Lay the 1.5 lbs thinly pounded flank steak flat and place 2 bunches trimmed scallions across the width of each slice.
4

Roll the beef tightly around the scallions and secure each roll with wooden toothpicks.
5

Heat 1 tbsp vegetable oil in a skillet over medium-high heat.
6

Add the rolls and sear for 2 minutes per side until browned and beef reaches an internal temperature of 145F.
7

Pour the simmered sauce into the skillet, glaze the beef rolls for 1 minute, slice into pieces, and serve.

Questions

Can I make Beef Negimaki gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Beef Negimaki keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Beef Negimaki?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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