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Beef Negimaki

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

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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. 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. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

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

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Questions

What is Beef Negimaki?

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. This reference files it under Japanese dinner: made on the stovetop, rated medium and about 30 minutes start to finish.

What internal temperature should Beef Negimaki reach?

For Beef Negimaki, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Beef Negimaki?

Step 6 reads: "Add the rolls and sear for 2 minutes per side until browned and beef reaches an internal temperature of 145F." You can, but you give up flavor. The browning in step 6 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of sake in Beef Negimaki?

The entry for Beef Negimaki calls for 2 tbsp sake. In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

Can I use another cut instead of flank steak in Beef Negimaki?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Beef Negimaki uses 1.5 lbs flank steak, thinly pounded.

Is Beef Negimaki low-carb?

A serving of Beef Negimaki carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

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