Have I mentioned I love Chinese and Japanese food?
Of course I have. How could I not?
I used to work in an office in a strip mall. On the other end of the strip mall, there was a little Japanese / Teppanyaki place I used to frequent quite often. It's been awhile since I've been there. Too long, in fact. They had fantastic Bento box lunches, sushi, and I remember this is where I tried Negimaki for the very first time.
Negimaki, also called negima, is simply strips of beef marinated in a teriyaki sauce and rolled with scallions. Traditionally, the beef is broiled, but you can certainly grill it or sear it in a frying pan just as easily.
I make these little bundles of happiness when I need a nice and easy dinner. Serve them with rice and a veggie and you'll have happy tummies all around.
serves 4 portions
12 scallions with ends trimmed
1 pound boneless beef top round steaks
3/4 cup classic stir fry sauce
3 tablespoons sugar
3 tablespoons water
Place each steak between sheets of plastic wrap and gently pound until 1/8 inch thick.
Lay 3 scallions down the length of each piece of meat; tightly roll up from the long side. Cut alternately straight across and diagonally in 2" pieces. Secure with toothpick. Place in large zip-lock bag.
Stir sauce, sugar and water in bowl until sugar dissolves. Add 1/3 cup of this mixture to Ziploc bag; refrigerate 30 minutes to one hour.
Heat skillet over medium high heat. Add negimaki for about 4-5 minutes, turning to brown on all sides. Discard marinade.
Microwave remaining sauce to use for dipping.