Unleash a burst of Japanese flavor! Juicy beef & fresh scallions spiral in these easy-to-make Beef Negimaki rolls. Appetizer or main course, they’re always a hit.

It costs approximately $17.46 to make this dish. The recipe makes four servings and costs around $4.36 per serving.

The finished Negimaki on a black plate with rice.

Beef Negimaki

While living in Iwakuni, Japan, about 30 kilometers southwest of Hiroshima, I loved the immersion in Japanese culture, historical sites, and food. 

I took many cooking classes to learn more about Japanese food. One of my favorites was a 7-course cooking class, and one of those recipes was for Beef Negimaki.

Beef Negimaki has the most delicious umami flavor. Between the fresh, grassy flavor of the scallions, the buttery flank steak, and the sweet and salty sauce, you have an irresistible dish that will make your taste buds go wild.

This recipe is full of flavor using my secret ingredient: Mirin. I couldn’t achieve the classic umami flavor of Beef Negimaki without Mirin.

Cooking class in Japan where I'm making beef maki rolls.
Me at a cooking class in Japan.

What You’ll Love About Beef Negimaki:

  • Customizable: Swap out the scallions for mushrooms, bell peppers, or asparagus. You can also adjust the sweetness of the marinade to your liking. 
  • Easy to Follow Recipe: Follow my step-by-step directions to bring the tastes of Japan directly to your table. 
  • Budget-Friendly Recipe: Flank Steak is an affordable cut of meat that is dressed up with this recipe. 
  • Nutritious Meal: The lean meat and vegetable combination makes this a delicious and nutritious option.

Steak Rolls Ingredients and Estimated Cost:

Per Serving Cost: $4.36

Recipe Cost: $17.46

  • 1 ½ pounds flank steak (14.99): this cut of beef is thin, tender, and cooks quickly. 
  • 1 bunch scallions ($0.59): Counterbalances the richness of the meat and sauce, adding a touch of brightness without overpowering the other ingredients. 
  • ½ cup soy sauce ($0.40): Provides the backbone of the sauce, bringing depth and savory richness.
  • ⅓ cup Mizkan Mirin ($0.65): Balances the soy sauce’s saltiness and adds a touch of sweetness, contributing to a caramelized glaze.
  • ¼ cup granulated sugar ($0.08): Helps create a flavorful and slightly sticky glaze on the outside of the rolls.
  • 1 Tablespoon ginger ($0.05): Infuses the sauce with a unique and delightful ginger aroma.
  • 1 Tablespoon vegetable oil ($0.04): Suitable for higher cooking temperatures needed to sear the beef rolls.
  • 2 cups cooked white rice ($0.66): Soaks up the delicious sauce and complements the savory beef perfectly. 

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in January 2024.

How To Make Beef Negimaki:

***For complete recipe instructions, see the recipe card below.

  • First, trim the steak, pat it dry, and place it in the freezer for thirty minutes. 

The tried and slightly frozen steak on a plate.

  • Then, slice the steak into thin slices. Set three slices of meat on a piece of plastic wrap followed by another piece of plastic wrap. 

Three slices of steak under plastic wrap ready to be pound thin.

  • Pound the meat to about 3/16-inch thickness and repeat with the remaining meat slices.

The steak pounded thin.

  • Next, layer three pieces of meat on a cutting board to create a 7 to 8-inch square.

Three slices of pounded steak next to each other.

  • Lay three scallions, with the white parts facing out, on the meat and roll the meat and scallions into a tight cylinder. 

The rolled up maki roll on a cutting board.

  • Secure the rolls with three toothpicks and place the rolls in a baking dish. 

The raw negimaki rolls in a dish.

  • Using a small bowl make the marinade, whisk together the soy sauce, mirin, sugar, and ginger. 

The marinade in a bowl.

  • Pour the marinade over the meat rolls. Turn the rolls to coat in the marinade and let them sit in the marinade for fifteen minutes. 

The steak rolls marinating in a dish.

  • Then, using a large skillet, add oil to a large skillet over medium-high heat. Set the rolls in the hot skillet and cook for five to eight minutes. 

The Beef Negimaki cooking in a pan.

  • Remove the rolls from the pan and tent with foil on a cutting board. 
  • Add the remaining marinade to the pan and cook until it has reduced, for about two minutes. 

The marinade in a pot after it's been reduced to a sauce.

  • Finally, remove the toothpicks from the rolls and slice each roll into four to five pieces before serving.

The sliced beef rolls on a black plate.

Beef Negimaki Recipe Variations:

  • Spicy: Swap scallions for jalapenos or add sriracha to the marinade.
  • Veggie: Replace some scallions with julienned carrots, bell peppers, or asparagus.
  • Mushroomy: Sauteed portobello or shiitake mushrooms make a hearty addition to the filling. 
  • Teriyaki: Use store-bought teriyaki sauce instead of making your own.
  • Gochujang: Add a spoonful of gochujang for a sweet-and-spicy kick.
  • Honey & Soy: Replace mirin with honey for a simpler yet delicious glaze.
  • Citrus: Zest and juice oranges or lemons into the marinade for a fresh twist.
  • Lettuce Wraps: Serve sliced rolls in lettuce leaves for a low-carb option.

Storage and Serving Tips

MAKE AHEAD: Assembled and uncooked beef rolls can be made ahead of time and kept in an airtight container in the refrigerator for up to 24 hours.

SERVE: Serve the rolls with white rice. Pour the sauce over the Negimaki before serving. You can keep these at room temperature for no more than two hours before they need to be covered and stored in the refrigerator.

STORE: Leftovers will keep in an airtight container in the refrigerator for up to 2 days.

FREEZE: Place the Negimaki and sauce in separate freezer-safe containers or zipper-top bags and freeze for 2-3 months.

DEFROST: Defrost overnight in the refrigerator.

REHEAT: Reheat the sauce in a saucepan until heated through. Reheat the meat in a skillet over medium heat until heated through.

Steak Negimaki Recipe FAQs:

What is Negimaki in English?

“Negi” means scallion, and “maki” means roll in Japanese. So it translates to “scallion roll.”

How do you pronounce Negimaki?

The pronunciation is Neh-gee-mah-kee.

What type of meat is used for Negimaki?

The most popular is beef, but you can also use chicken and pork. 

How many calories and carbs are in it?

This recipe has 461 calories and 44 grams of carbohydrates per serving.

What is beef Negimaki made of?

Beef Negimaki is a Japanese dish of rolled steak with scallions on the inside. It’s a delicious and easy recipe served as an appetizer or a main dish. 

Overhead picture of beef rolls on a black plate with rice.

More From Food Folks and Fun:

A close up picture of the finished Negimaki on a black plate with white rice.
4.23 from 9 votes

Beef Negimaki

Recipe Cost $ $17.46
Serving Cost $ $4.36
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
4 people
Beef Negimaki is a Japanese dish of rolled steak with scallions on the inside. It's a delicious and easy recipe that is served as an appetizer or a main dish. 

Equipment

  • cutting board
  • sharp knife
  • plastic wrap
  • Meat pounder OR heavy-bottomed pot
  • toothpicks
  • small bowl
  • whisk
  • Small baking dish
  • Large, deep skillet or cast iron pan

Ingredients
 
 

  • 1 ½ pounds flank steak
  • 1 bunch scallions trimmed and cut in half
  • ½ cup soy sauce
  • cup Mirin
  • ¼ cup granulated sugar
  • 1 Tablespoon grated ginger
  • 1 Tablespoon vegetable or canola oil
  • 2 cups of cooked white rice
  • Sesame seeds optional

Instructions

SLICE AND POUND THE STEAK:

  • Unwrap the steak, trim it, pat it dry with paper towels, and then place it on a plate. Put the steak in the freezer for 30 minutes.
  • After 30 minutes, thinly slice the steak against the grain on an angle into pieces 1 ½ to 2 inches wide and ½ to 1 inch in thickness. 
  • Place three pieces of meat on a piece of parchment or plastic wrap. Top with another piece of parchment or plastic wrap. 
  • Pound the meat so that it is about 3/16-inch in thickness. Repeat with the remaining pieces of meat. 

MAKE ROLLS:

  • Layer 3 pieces of meat on a cutting board to create a 7 to 8-inch square. 
  • Lay 3 scallions, with the white parts facing out, on the meat.
  • Roll the meat and scallions into a tight cylinder starting with the bottom edge. Secure the roll with three toothpicks. Repeat with the remaining beef and scallions. 

MAKE MARINADE & MARINADE ROLLS:

  • Whisk together soy sauce, mirin, sugar, and ginger in a small bowl. 
  • Place the rolls in a baking dish and pour the marinade over the meat rolls. Turn the rolls to coat in the marinade. Let them sit in the marinade at room temperature for 15 minutes. 

COOK ROLLS:

  • Add oil to a large skillet and heat over medium-high heat. Remove the rolls from the marinade and place them into the hot skillet (set the marinade aside, you'll need it later).
  • For medium-rare Negimaki, cook for 5-6 minutes, turning occasionally. For Medium, cook for 6-7 minutes, and medium-well for 7-8 minutes. 
  • Remove the rolls from the pan and tent with foil on a cutting board. 

MAKE SAUCE:

  • Add the remaining marinade to the hot pan and cook until it has reduced and is syrupy, about 2 minutes (the sauce will thicken as it cools).

FINISH ROLLS:

  • Remove the toothpicks from the rolls and slice each roll into 4-5 pieces.
  • Arrange the cut rolls on a plate and serve with sauce, rice, and a sprinkling of sesame seeds (optional). 

Video

Nutrition

Serving: 5pieces | Calories: 461kcal | Carbohydrates: 44g | Protein: 42g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 1862mg | Potassium: 669mg | Fiber: 1g | Sugar: 17g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg

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Recipe Rating




10 Comments

  1. Yum, these look amazing! I love trying dishes from other cultures – can’t wait to try these!

    1. Hi Justine. I’m so glad you’re going to try them. Enjoy!

  2. I love this recipe- the flank steak is perfect for rolling and the flavor is awesome. Thank yo!

    1. Christa, I am thrilled that you loved this recipe! Thanks for stopping by!

  3. Anthony S says:

    I’ll have to try this one.

  4. Tony Platz says:

    Love Japanese food. These were fantastic.

    1. Mya Murphy says:

      Wow.. This sounds delicious!! I love Asian Cuisine.

  5. Bursting with flavour, very nice dish.

  6. Martin Faley says:

    I thought it was quite good. The flank steak turned out tender and not tough. I didn’t have mirin, however so tried rice vinegar as a substitute. I think I could have used more sugar than the 1 Tbs from the recipe. It went excellent with Jasmine rice