Beef Negimaki (Steak & Scallion Rolls)

In continuation of low carb week I made Beef Negimaki yesterday.  My husband and I used to order these without fail as an appetizer when we’d go to one of our favorite Japanese restaurants back in CT.  Salty and sweet with a slight bite from the scallions they went perfectly with a giant frosty Sapporo!  Yum!

Since I’m trying to keep these low carb I omitted the brown sugar and used stevia powder (pure via brand) instead.  I wasn’t sure how that would taste, but it turned out fine and had just the right amount of sweetness.

Stevia powder has a flavor that takes some getting used to, or at least it did for me – so if you aren’t worried about counting carbs then go ahead and use brown sugar, honey, or agave nectar to sweeten the marinade. Or you can use any other sugar substitute of your choice.

I took a few other liberties with the sauce as well, adding tamarind concentrate, ginger, garlic, sesame oil and sriracha for some heat.

Ingredients:

2 bunches of scallions
1lb thinly sliced beef (Milanese style)
1 Tbsp canola oil or coconut oil

For the marinade:

1/3 cup gluten free soy sauce (tamari)
1/3 cup rice wine vinegar (unsweetened)
2 Tbsp fish sauce
1 tsp sesame oil
1 tsp sriracha
1 Tbsp minced ginger
1 clove minced garlic
1 Tbsp granulated sugar substitute (stevia, splenda, swerve, etc.)
(or 1 Tbsp agave nectar or 2 Tbsp brown sugar)
1 tsp tamarind concentrate (optional)

Combine all marinade ingredients in a bowl or plastic container.  Trim the scallions into six inch lengths.  Wash the scallions well and while still wet, wrap in a clean paper towel.  Place damp towel containing scallions in the microwave for 30 seconds.  Remove from microwave, open paper towel and spread the scallions out to cool.  They should turn bright green and soften enough to be pliable.  If you don’t have a microwave you could blanch them in boiling water for 45 seconds and then plunge into ice water and set aside.

Lay out your thinly sliced steaks (you could also use cube steaks or flank steak pounded thinly), overlapping if necessary and trim to about 6″ by 6″ squares.  Lay about 5 scallions in the center of each and roll them up tightly.  You can use twine or extra scallions to tie them so they don’t unravel.Place the rolls in your marinade along with the meat scraps which can be sauteed and used  in a stir fry or wrapped in lettuce leaves. Marinate for an hour or more.

Remove rolls (and meat scraps which can be cooked separately) from the marinade and pat dry.  Heat oil in a medium saute pan until hot and then place rolls into the pan.  Cook for about 4 – 6 minutes until medium rare inside (or longer if you prefer), turning frequently so all sides are nicely browned.  Remove from pan and let rest for a couple of minutes before slicing.

Meanwhile, strain the remaining marinade to get out the garlic and ginger pieces and add the marinade to the pan.  Cook for a couple of minutes or until reduced to a syrupy consistency (don’t overdo it or it will harden when it cools!).  Cut the rolls on a diagonal and garnish with the sauce.

Comments

  1. says

    Thank you so much for sharing! These rollups are amazing and I’ve been inspired to feature them in my Friday Food Fetish roundup. If you have any objections, please let me know. Moar, moar, MOAR please :)

  2. says

    This recipe looks killer, but I *MUST* to know, in order to get my tiny ADD pea-brain to move on…where on EARTH did you find tamarind concentrate?! It’s one of my favorite flavors out there (agua fresca, mmmmmm), but I never use it ‘cos I’ve always had to buy pods, soak them, etc etc. Is it a paste? A powder? Delivered via unicorns?

    …not gonna lie. I’m freaking out a little.

    • says

      ha ha! I found it at an asian supermarket and it was in a plastic jar as a paste. But you can also find it in latin markets or in the latin section of some supermarkets as a hard cake like fruit leather and you can add water to it – it’s yummy!

  3. says

    Ohhh, that makes things so much simpler. There are simply not enough things that involve tamarind (particularly in this part of the country)…it might just be my [new] mission in life to change that. Thanks so much for the tip!

  4. Anonymous says

    Want to try it asap. Did you slice the meat yourself or you can buy it like that at the store? I’ve never seen it sold like that. Thanks!

  5. Helen says

    Great recipe! I used London Broil, though, and it was a little tough. I think I’ll try filet next time. Any tips on how to slice in sheets would be welcome…my ribbon slices weren’t easy to cook in a pan.

    Unrelated, are you still taking DE? What dose works for you? I tried 1 T. in water on an empty stomach in the a.m. for a month with no results. I’m fighting candida and possibly parasites.

    • says

      I buy the thin steaks already sliced because it’s so much easier Helen! If you aren’t seeing the results from the DE you can add another 1T in the evening – that’s what I was doing for a couple of months! I am just starting back up again – I wasn’t taking it while on the medication for my allergies because I didn’t want it to hurt their effectiveness. Now that I’m off the meds I’m starting up the DE again and just in time, my tendonitis has really started acting up since I stopped taking it!

Trackbacks

  1. […] 10. Beef Negimaki These can be eaten as an appetizer, or as a main dish, and they’re definitely clocking in low in the carbs department. They’re basically strips of beef wrapped around scallions with a nice marinade for flavor. The scallions don’t provide enough in the way of vegetables so you’ll want to pair this with a veggie if you’re trying to make a complete meal out of it. Most vegetables will keep your carbs under control, which is why Paleo is a diet that you can follow if you’re worried about carbs and how they have an effect on your weight. Paleo is not just about low carbs, but eating the right kinds of carbs, the kind that will give you energy rather than slow you down. […]

  2. […] 10. Beef Negimaki These can be eaten as an appetizer, or as a main dish, and they’re definitely clocking in low in the carbs department. They’re basically strips of beef wrapped around scallions with a nice marinade for flavor. The scallions don’t provide enough in the way of vegetables so you’ll want to pair this with a veggie if you’re trying to make a complete meal out of it. Most vegetables will keep your carbs under control, which is why Paleo is a diet that you can follow if you’re worried about carbs and how they have an effect on your weight. Paleo is not just about low carbs, but eating the right kinds of carbs, the kind that will give you energy rather than slow you down. […]

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