Beef Negimaki

Beef Negimaki

Servings: 4 | Prep Time: 30 min. | Cook Time: 10 min. | Resting Time: 5 min. | Total Time: 45min.

Ingredients:

For the teriyaki sauce:

• 3/4 cup lukewarm water
• 1/4 cup low sodium soy sauce
• 1/4 cup sake (if you do not want to use alcohol, substitute the sake for Mirin)
• 2 1/2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 teaspoon ground black pepper
• 1 teaspoon garlic, finely grated
• 1 teaspoon ginger, finely grated
• 1 tablespoon cornstarch
• 2 tablespoons cold water

For the Beef Rolls:

• 2 striploin steaks, at least 2-cm thick
• 3 bunches scallions

For the garnish:

• 1 tablespoon black sesame seeds, toasted
• 1 tablespoon white sesame seeds, toasted

Directions:

1. Begin by making the teriyaki sauce. Add all the teriyaki sauce ingredients into a small pot (except the cornstarch and cold water). Heat the teriyaki sauce over medium high heat until it is boiling. Once boiling, combine the cornstarch and cold water in a small bowl and mix to dissolve. Pour the cornstarch mixture into the boiling teriyaki sauce and whisk to combine. Continue boiling the teriyaki sauce for 1 to 2 minutes more to allow the teriyaki sauce to thicken up. Once the sauce has thickened, remove it from the heat and set aside to cool.

1. Next prepare the scallions. Thoroughly wash the scallions and then use a sharp knife to remove the root ends. Discard the roots. Cut the scallions (green and white parts) into 3-inch-long pieces. If the white part of the scallion is more than 1 cm thick, slice it in half so that it cooks through on the barbecue. Set the strips of scallions aside for later.

3. Next, prepare the beef. Lay the striploin flat onto a cutting board. Use a sharp knife to slice the steak directly through the middle, creating two thinner pieces of steak. Do this by lining your knife up along the middle of the steak and cutting parallel to the cutting board. Repeat this process again for each of the thin pieces of steak so that you end up with four pieces of steak at the end. Repeat this process for the other striploin steak.

4. Lay all eight pieces of the steak flat onto a cutting board. Cover the steak with plastic wrap, and then use a meat mallet or a rolling pin to flatten out the steaks into an even thickness. Each piece of steak should be 3 to 4 mm in thickness.

5. Divide the scallions evenly amongst the flattened steaks, adding 3 to 4 pieces of scallions to each. Roll the steak around the scallions, wrapping it as tight as possible and then secure the rolls with a toothpick. Repeat this process for the rest of the steak. Place on a plate and then take it out to the grill.

6. Preheat your barbeque to 400°F. Once hot add the Beef Negimaki to the grill and cook for 2 to 3 minutes, then flip them over and cook for another 2 to 3 minutes. After 6 minutes have elapsed, brush the teriyaki sauce onto the Beef Negimaki and let it cook for another minute before flipping over and then brushing the other side with the teriyaki sauce. Once both sides of the brushed with the teriyaki sauce, remove it from the grill and let it rest for five minutes.

7. After the beef has rested, brush the Beef Negimaki again with teriyaki sauce and use a sharp knife to slice each Beef Negimaki in half. Be sure to remove the toothpick before eating.

8. Sprinkle the Beef Negimaki with the black and white sesame seeds and serve immediately. Enjoy!

Recipe notes:

• Slicing the beef into thin strips can be difficult, so be careful. It is easier to slice the steak thinly when it is partially frozen, so place the beef into the refrigerator 30 minutes before you want to slice it. This firms it up and the knife will cut through the meat a lot easier.