When it comes to game day party food, the first thing that comes to most Americans’ minds is chicken wings. Now there are a lot of delicious recipes for wings, but I’ve never really been a fan. Call me lazy, but when it comes to grazing, I just don’t like having to work through something with a high bone-to-meat ratio. So, when creating bites for a meaty snack platter, I take my inspiration from sushi.
Beef negimaki (negi=scallion, maki=roll) is that sushi restaurant staple for the carnivores. The beef and the soy sauce are both rich in glutamates that lend that delicious umami flavor and the sugar in the mirin pulls it together into a glaze.
| Beef Negimaki | Print |
Recipe type: appetizer
Cuisine: Japanese
Author: Building Flavor
Prep time:
Cook time:
Total time:
Makes 15-20.
Ingredients
- 1 lb beef sirloin steak
- 8 scallions
- ¼ cup soy sauce
- ¼ cup mirin (or ¼ cup sake & 2 tbsp sugar
Instructions
- place beef in freezer for 20 minutes to make it easier to cut
- slicing across the grain, cut slices as thinly as possible without tearing
- place the slices between two pieces of plastic wrap, then smoosh with a rolling pin or heavy pan to flatten
- cut 2" lengths of scallions, bundle 2 or 3 together, and wrap each with a slice of beef
- heat 1-2 tablespoons of vegetable oil over medium high heat in a large nonstick skillet
- add the rolls to the pan and sear quickly on all sides until brown, don't overcook
- add soy sauce & mirin, cook for 1 minute
- remove the rolls to a plate
- reduce sauce over high heat to about half its volume, or until thick and syrupy
- return the rolls to the pan to coat and serve
If these turn out large, you can slice them in half on a bias. Make more of these than you think you’ll need, because they will disappear.
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