Grilled Beef Negimaki with Scallion and Teriyaki Glaze

Ingredients

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 8 scallions (green onions), trimmed and cut into 10cm (4-inch) lengths 8 scallions (green onions), trimmed and cut into 10cm (4-inch) lengths
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger to make the marinade.
2. 2.
   Place the beef slices in a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the beef slices from the marinade, reserving the marinade for later use.
5. 5.
   Lay a slice of beef flat on a clean surface and place a scallion lengthwise on top. Roll the beef tightly around the scallion.
6. 6.
   Repeat the process with the remaining beef slices and scallions.
7. 7.
   Brush the beef rolls with vegetable oil to prevent sticking.
8. 8.
   Grill the beef rolls for 2-3 minutes per side, or until cooked to your desired level of doneness.
9. 9.
   While grilling, brush the beef rolls with the reserved marinade to create a glaze.
10. 10.
    Once cooked, remove the beef rolls from the grill and let them rest for a few minutes.
11. 11.
    Sprinkle with sesame seeds for garnish.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Beef — Choose thinly sliced beef sirloin for easier rolling and quicker cooking.
• Scallions — Use fresh scallions with firm green tops for the best texture and flavor.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and a pinch of sugar.

Tips & Tricks

• To make the beef rolls easier to handle, you can secure them with toothpicks before grilling and remove them before serving.
• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• If you prefer a sweeter glaze, add an extra tablespoon of brown sugar to the reserved marinade before brushing it onto the beef rolls.
• Serve the Grilled Beef Negimaki with steamed rice and a side of stir-fried vegetables for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and enjoyed cold or reheated.

Serving advice

Serve the Grilled Beef Negimaki as an appetizer or as a main course accompanied by steamed rice and a side of stir-fried vegetables. Garnish with sesame seeds for an extra touch of flavor and visual appeal.

Presentation advice

Arrange the Grilled Beef Negimaki on a platter, showcasing the glossy glaze and the vibrant green scallions. Sprinkle sesame seeds over the rolls for an elegant finishing touch.