Beef Negimaki

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.

Beef Negimaki

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.