Beef Negimaki (Steak & Scallion Rolls)

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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.  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 Tbl canola oil or coconut oil

For the marinade:

1/3 cup soy sauce
1/3 cup rice wine vinegar
2 Tbl fish sauce
1 tsp sesame oil
1 tsp sriracha
1 Tbl minced ginger
1 clove minced garlic
1 packet stevia sweetener
(or 1 Tbl agave nectar or 2 Tbl brown sugar)
1 tsp tamarind concentrate (optional)

Combine all marinade ingredients in a bowl or tupperware 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.





  1. Jennifer
    Jennifer01-06-2012

    This looks DELICIOUS! Trying this out ASAP!

  2. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-06-2012

    Thanks Jennifer! Let me know how it comes out!

  3. JavelinWarrior
    JavelinWarrior01-06-2012

    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 :)

  4. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-06-2012

    Thanks JW – as always it’s an honor to be featured on the roundup! Thanks! :)

  5. Jay
    Jay01-06-2012

    wow…this is exquisite & delicious..
    just found your space…awesome space you have..
    lovely recipes with stunning cliks..
    happy following you..:)
    do stop by mine sometime..
    Tasty Appetite

  6. shardsofsunshine
    shardsofsunshine08-08-2012

    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.

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      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!

  7. shardsofsunshine
    shardsofsunshine08-22-2012

    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!

  8. Anonymous
    Anonymous11-13-2012

    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!

  9. Chelsea
    Chelsea12-04-2013

    What cut of beef do you use for these?

  10. Helen
    Helen03-05-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny03-05-2014

      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!

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