Beef Negimaki Rolls with Scallions and Soy-Honey Glaze Recipe
Beef Negimaki is a traditional Japanese dish featuring thinly sliced, marinated flank steak rolled with scallions and grilled to perfection. This recipe balances the savory flavors of soy and sake with the subtle sweetness of honey and mirin, enhanced by ginger and sesame seeds, resulting in a flavorful and tender meat roll that’s perfect as a main course for dinner or a special occasion.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Ingredients
Marinade and Glaze
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup mirin
- ¼ cup sake
- 1 tablespoon sesame seeds
- ¾ teaspoon grated fresh ginger
Meat and Filling
- 1 (2-pound) flank steak, trimmed
- 16 scallions, trimmed and halved crosswise
Instructions
- Assembly Preparation: Place the trimmed flank steak on a large plate and freeze until firm, about 30 minutes. This makes it easier to slice thinly.
- Make the Sauce: In a small saucepan over medium heat, combine the soy sauce, honey, mirin, and sake. Bring to a simmer, stirring to blend the ingredients. Cook until the mixture reduces by half and becomes slightly syrupy, about 8–10 minutes.
- Finish Sauce: Remove the pan from heat and stir in the sesame seeds and grated ginger. Divide the sauce evenly between two bowls; set one aside for serving and the other for glazing during grilling. Allow the sauce to cool.
- Slice the Steak: Transfer the steak to a cutting board. Starting at the narrow tapered end of the steak, slice it 3/8-inch thick on the bias against the grain until the width measures 7 inches, removing 2–3 slices as needed. Then cut the steak in half lengthwise, and continue slicing each half on the bias against the grain into 3/8-inch thick slices, yielding at least 24 pieces.
- Pound the Slices: Using a flat meat mallet or rolling pin, pound each slice until 3/16-inch thick for easier rolling and tenderness.
- Arrange Slices: On a cutting board, arrange 3 slices of meat with their short sides facing you, overlapping each slice by ¼-inch and alternating the tapered ends to form a rough rectangle about 4 to 6 inches wide and at least 4 inches long.
- Add Scallions and Roll: Place 4 scallion halves along the edge of the rectangle closest to you, parallel to you and perpendicular across the meat slices. Starting from this edge, roll the steak slices tightly over the scallions away from you. Insert 3 toothpicks evenly spaced to secure the roll.
- Repeat: Transfer the roll to a platter and repeat the rolling process with the remaining meat slices and scallions. These assembled rolls can be covered and refrigerated for up to 24 hours before grilling.
- Prepare Charcoal Grill (Optional): Open the grill’s bottom vent completely. Light a large chimney starter three-quarters full of charcoal briquettes. When the coals are partially covered with ash, spread them evenly over half of the grill. Place the cooking grate and cover the grill, opening the lid vent completely. Heat the grill until hot, about 5 minutes.
- Prepare Gas Grill (Optional): Turn all burners to high, cover the grill, and heat until very hot, approximately 15 minutes. Leave all burners on high for cooking.
- Grill the Rolls: Brush the grill grate with oil to prevent sticking. Place the rolls on the hot grill over the coals (or burners). Cook on the first side until it begins to char, about 4 minutes. Flip the rolls and brush the cooked side with the prepared glaze. Continue grilling until the second side chars, about 4 minutes. Turn and glaze the remaining two sides, cooking until all sides are evenly charred and the internal temperature reaches 150ºF (65ºC) when checked at the core scallions, about 2–4 minutes more. Total grilling time: approximately 10–12 minutes.
- Rest the Rolls: Transfer the grilled rolls to a cutting board, tent with aluminum foil, and let them rest for 5 minutes. Discard any leftover glaze used for brushing during grilling.
- Serve: Remove toothpicks and slice each roll crosswise into 3 equal pieces. Arrange the pieces cut side down on a clean platter, drizzle with 2 tablespoons of the reserved glaze, and serve with any remaining glaze on the side.
Notes
- Freezing the flank steak firm makes slicing thin pieces easier and more precise.
- Pounding the steak slices helps tenderize the meat and makes them easier to roll.
- Use low-sodium soy sauce to control salt levels in the marinade and glaze.
- Grilling over medium-high heat allows the meat to char nicely without overcooking the inside.
- Toothpicks secure the roll during grilling but remember to remove them before serving.
- The sauce doubles as glaze and dipping sauce for added flavor.
- Assembled rolls can be prepared ahead of time and refrigerated for up to 24 hours.
