📝 About This Recipe
A classic of Japanese izakaya culture, Beef Negimaki features paper-thin slices of succulent ribeye wrapped around crisp, pungent scallions. These elegant rolls are seared until caramelized and glazed in a rich, umami-packed sweet soy reduction that clings to every bite. Perfect as a sophisticated starter or a savory snack, they offer a delightful contrast between the tender, melt-in-your-mouth beef and the bright, charred crunch of the green onions.
🥗 Ingredients
The Beef & Aromatics
- 1 lb Ribeye or Flank Steak (partially frozen for easier slicing)
- 12-14 stalks Scallions (Green Onions) (trimmed to 3-inch lengths)
- 1 tablespoon Toasted Sesame Oil (for brushing)
- 2 tablespoons Vegetable Oil (for high-heat searing)
Homemade Teriyaki Glaze
- 1/4 cup Soy Sauce (use Japanese Shoyu if possible)
- 1/4 cup Mirin (sweet Japanese rice wine)
- 2 tablespoons Sake (dry Japanese rice wine)
- 1 tablespoon Granulated Sugar
- 1 teaspoon Fresh Ginger (grated into a paste)
- 1 clove Garlic (grated or finely minced)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
- 1/2 teaspoon Shichimi Togarashi (Japanese 7-spice powder for heat)
- 1 handful Micro-greens (optional for presentation)
👨🍳 Instructions
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1
Place the beef in the freezer for about 30-45 minutes until firm but not solid; this makes it much easier to achieve the paper-thin slices required.
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2
In a small saucepan over medium heat, combine the soy sauce, mirin, sake, sugar, grated ginger, and garlic. Bring to a gentle simmer.
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3
Reduce the heat to low and let the sauce simmer for 5-8 minutes until it thickens slightly and develops a glossy sheen. Remove from heat and set aside.
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4
Remove the beef from the freezer and slice across the grain into very thin strips, roughly 2 inches wide and 5-6 inches long.
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5
Place the beef slices between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin to an even thickness of about 1/8 inch.
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6
Blanch the trimmed scallions in boiling water for 30 seconds, then immediately shock them in an ice bath. Pat them completely dry with paper towels.
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7
Lay a slice of beef flat on your work surface. Place 2-3 pieces of scallion at one end, allowing the tips to peek out slightly past the edges of the beef.
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8
Roll the beef tightly around the scallions. Secure the seam with a toothpick or by threading two rolls onto a small bamboo skewer.
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9
Repeat the process until all beef and scallions are used. Lightly brush the exterior of the rolls with a touch of toasted sesame oil.
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10
Heat the vegetable oil in a large cast-iron skillet or non-stick pan over medium-high heat until shimmering.
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11
Place the beef rolls in the pan, seam-side down. Sear for 1-2 minutes until a deep brown crust forms, then rotate.
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12
Continue cooking and rotating for 3-4 minutes in total until the beef is cooked through and the scallions are tender.
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13
Pour the prepared teriyaki glaze into the pan. Toss the rolls quickly to coat them thoroughly as the sauce bubbles and reduces into a sticky lacquer (about 30-60 seconds).
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14
Remove from the pan, discard toothpicks if used, and slice each roll into bite-sized rounds if they are large, or serve whole as skewers.
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15
Plate immediately, drizzling with any remaining sauce from the pan and garnishing with sesame seeds and shichimi togarashi.
💡 Chef's Tips
If you can't find ribeye, a flat iron steak is an excellent budget-friendly alternative that remains tender. Always blanch your scallions briefly; this ensures they are fully cooked and sweet by the time the thin beef is seared. Don't skip the freezing step for the beef—trying to slice room-temperature steak thin enough for negimaki is nearly impossible for home cooks. Use bamboo skewers soaked in water for 20 minutes to prevent burning if you prefer a traditional 'kushiyaki' presentation. If the sauce reduces too much in the pan and becomes too salty, add a splash of water or sake to loosen it back up.
🍽️ Serving Suggestions
Serve alongside a chilled glass of dry Junmai Ginjo Sake to complement the umami flavors. Pair with a light Sunomono (Japanese cucumber salad) to provide a refreshing acidic contrast to the rich beef. Offer a side of steamed short-grain white rice to soak up the extra teriyaki glaze. Include a small mound of pickled ginger (gari) on the plate to cleanse the palate between bites. These are excellent when served with a cold Japanese lager like Sapporo or Asahi.