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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.
This beef negimaki recipe is a sponsored collaboration with Mizkan and the Forward Influence Network. However, all thoughts and opinions are my own.
As most of you know, I spent the last three years living in Iwakuni, Japan, about 30 kilometers southwest of Hiroshima. I loved the immersion in 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 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
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 easily cook and enjoy authentic Japanese recipes 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 I miss dearly. Mizkan is the #1 Rice Vinegar brand in Japan.
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.
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.
Recipe FAQs
“Negi” means scallion, and “maki” means roll in Japanese. So it translates to “scallion roll.”
The pronunciation is Neh-gee-mah-kee.
The most popular is beef, but you can also use chicken and pork.
This recipe has 461 calories and 44 grams of carbohydrates per serving.
Cook’s Note:
- 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.
Beef Negimaki
Ingredients
- 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
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
Justine says
Yum, these look amazing! I love trying dishes from other cultures – can’t wait to try these!
Jillian says
Hi Justine. I’m so glad you’re going to try them. Enjoy!
Christa says
I love this recipe- the flank steak is perfect for rolling and the flavor is awesome. Thank yo!
Jillian says
Christa, I am thrilled that you loved this recipe! Thanks for stopping by!
Anthony S says
I’ll have to try this one.
Tony Platz says
Love Japanese food. These were fantastic.
Mya Murphy says
Wow.. This sounds delicious!! I love Asian Cuisine.
Calvin says
Bursting with flavour, very nice dish.
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
Jillian says
So glad you liked it, Martin! 🙂