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.
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).