Posts Tagged ‘meat pounder’

Some people go to the Japanese restaurants for the sushi, I go for the Beef Negimaki.

It is quite easy to make yourself. The trick is just to cut the beef super thin. Put the beef in the freezer for a couple of hours just enough for it to “firm up”.

Beef Negimaki.

Serves 4.

1 lb. of beef. Tenderloin, strip loin, flank steak or any other more tender cut of beef. Thinly sliced into 1/8″ slices (or thinner if possible.)

About 10-14 scallions. Trimmed and cleaned.

1 cup of Teriyaki sauce (or 1/2 c. of Mirin or Sake, 1/2 c. of low sodium soy sauce, 2-3 tbsp. of honey or brown sugar.)

1-2 tbsp. grated ginger (optional)

1 onion, cut into slices.


Put the beef into the freezer. It will take about 2-3 hours depending on thickness of meat, for it to become firm not frozen, so plan ahead.

Cut the beef into very thin slices, 1/8″ or thinner. If you have a hard time cutting them thin, use a meat pounder. Put beef slices between glad wrap and pound them into desired thickness. If you would like a shortcut, go to a Korean market. They sell super thin slices of half-frozen meats for their Korean BBQ’s. The slices are a little smaller, just use a little more of them to form the rectangles.

Marinate the beef in the teriyaki sauce. (If you need to make the teriyaki, add the soy sauce, Mirin and honey/ brown sugar into sauce pan. Boil down for about 5-10 minutes. The ginger is optional.) Let the beef marinate for about 1/2 hour.

Blanche the scallions in boiling water for about 45 seconds, just to get the “raw” edge off them. Chock them in ice water and then dry them well.

Remove the beef from the marinate. Keep the sauce.

Making the wraps; Dry the beef slices. Arrange them by overlapping each other, creating little rectangular squares big enough to wrap around the scallions.

Lay scallions on one length side. Wrap the meat tightly around the scallions. Secure with tooth picks or if you rather tie a little kitchen string around the wrap, that is ok too. 

Fry in an oiled pan, turning so that they are evenly browned on all sides, or put onto baking sheets and bake under the broiler for about 5 minutes. 

Fry the onions in a separate pan. 

When beef wraps are done, take off the toothpicks or threads. Cut into equal bite sizes and place them standing up on a plate. Add the onions. Pour over the rest of the teriyaky sauce. 

Serve with some rice and edamame.


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