This beef negimaki recipe is a sponsored collaboration with Mizkan and the Forward Influence Network. However, all thoughts and opinions are my own.
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.
As most of you know, I just spent the last three years living in Iwakuni, Japan, which is about 30 kilometers southwest of Hiroshima. I loved the immersion of Japanese culture, historical sites, and food. Oh, the food!
I miss so many things about Japan, the foremost being the food. Before moving to Japan, I was so naive to think that Japanese cuisine was limited to sushi, katsu, and ramen. To say I was gravely mistaken would be an understatement!
I loved taking cooking classes while living in Japan. 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.
I couldn’t achieve the classic umami flavor of Beef Negimaki without Mizkan Mirin. With Mizkan, you can cook and enjoy authentic Japanese recipes easily at home with your family! They bring the taste of Japan right to your dinner table.
My Secret Ingredient
Mizkan vinegars and sauces are my secret ingredients for helping me create the beloved Japanese dishes that I miss so dearly. Mizkan is the #1 Rice Vinegar brand in Japan*.
*INTAGE SRI. Rice Vinegar Accumulated Sale Revenue 2014 – 2018.
Their Natural Rice Vinegar is perfect with sushi, to use in marinades, and salad dressings, too. It has no fat or calories and adds so much flavor to any hot or cold dish!
Mizkan Mirin is a staple in any Japanese kitchen. It has a sweet, sour, and bitter taste that lends itself beautifully to homemade teriyaki sauce, braised vegetables and meat, ramen, and udon noodles. Mirin adds a tangy and rich flavor to the sauce in my Beef Negimaki recipe below.
Mizkan vinegars and sauces are now readily available across the US. You can use this link to find out where you can purchase them near you.
Beef Negimaki Recipe Questions Answered:
What does Negimaki translate to?
“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 in used for Negimaki?
The most popular is beef, but you can also use chicken and pork.
How many calories and carbs are in it?
My Beef Negimaki recipe has 461 calories and 44 grams of carbohydrates.
Cook’s Note – Beef Negimaki:
- 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.
- Leftovers will keep in an airtight container in the refrigerator for up to 2 days.
- Cutting board
- Sharp knife
- Plastic wrap
- Meat pounder OR heavy-bottomed pot
- Small bowl
- Small baking dish
- Large, deep skillet or cast iron pan
- 1 ½ pounds flank steak
- 1 bunch scallions trimmed and cut in half
- ½ cup soy sauce
- ⅓ cup Mizkan Mirin
- ¼ cup granulated sugar
- 1 Tablespoon grated ginger
- 1 Tablespoon vegetable or canola oil
- 2 cups of cooked white rice
- Sesame seeds optional
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.
- 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.
- Starting with the bottom edge, roll the meat and scallions into a tight cylinder. Secure the roll with three toothpicks. Repeat with the remaining beef and scallions.
MAKE MARINADE & MARINADE ROLLS:
- In a small bowl, whisk together soy sauce, mirin, sugar, and ginger.
- 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.
- 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.
- Add 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).
- Remove the toothpicks from the rolls and slice each roll into 4-5 pieces. Arrange the sliced rolls on a plate and serve with sauce, rice, and a sprinkling of sesame seeds (optional).