Japanese Beef And Scallion Rolls Recipes

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BEEF AND SCALLION ROLLS



Beef and Scallion Rolls image

This thinly-sliced beef dish is reminiscent of Japanese favorite, negimaki.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 8

2 tablespoons canola oil
1 red bell pepper, ribs and seeds removed, cut into thin strips
3 tablespoons soy sauce
1 pound center-cut beef tenderloin or sirloin, cut into 8 slices
Coarse salt and ground pepper
4 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces
2 tablespoons rice vinegar
2 teaspoons sugar

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes. Stir in 1 tablespoon soy sauce. Transfer to a plate; wipe skillet clean.
  • Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick. Season with salt and pepper. Divide bell pepper and scallions among slices. Roll tightly into bundles; secure each with a toothpick.
  • Heat remaining tablespoon oil in same skillet over high heat. Working in two batches, sear rolls until browned on all sides, 3 to 4 minutes. Transfer to a plate; cover to keep warm. Wipe skillet clean.
  • Add 2 tablespoons water, remaining 2 tablespoons soy sauce, vinegar, and sugar to skillet. Cook over medium heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes. Remove toothpicks. Drizzle rolls with sauce.

Nutrition Facts : Calories 406 g, Fat 33 g, Protein 21 g

NEGIMA (JAPANESE BEEF SCALLION ROLLS)



Negima (Japanese Beef Scallion Rolls) image

An elegant-looking appetizer that requires minimal effort. Posted by request, from Mark Bittman's "The Minimalist Cooks at Home"

Provided by skat5762

Categories     Chicken

Time 16m

Yield 4 serving(s)

Number Of Ingredients 3

1 1/4 lbs veal or 1 1/4 lbs pork, cutin 8 thin slices each about 3 inches wide and 5 to 6 inches long
1/4 cup soy sauce
2 dozen green parts from scallions

Steps:

  • Preheat a grill or broiler; fire should be quite hot.
  • Place the meat between two layers of wax paper or plastic wrap and pound it gently so that it is about 1/8-inch thick.
  • Brush one side of each piece of meat with a little soy sauce.
  • Cut the scallions into length about the same width as the meat and place a small bundle of them at one of the narrow ends of each slice.
  • Roll the long way, securing the roll with a toothpick or two.
  • (You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding) Brush the exterior of the roll with a little more sauce.
  • Grill until brown on all sides, a total of about 6 minutes for chicken, 4-5 minutes for pork or veal, 4 minutes or less for beef.
  • Optional fillers: Scallions work very well; so do chives.
  • You could also use small amounts of lightly cooked, chopped spinach or chard; cooked, chopped shiitake (or other) mushrooms; julienned and lightly cooked carrots; parboiled asparagus spears.
  • As alternatives to soy sauce, you can use asian fish sauce (nam pla or nuoc mam), chinese hoisin sauce, or premade teriyaki sauce.

Nutrition Facts : Calories 995.8, Fat 100.8, SaturatedFat 41.8, Cholesterol 140.5, Sodium 1056.8, Carbohydrate 7.6, Fiber 2.5, Sugar 2.4, Protein 15.2

NEGIMAKI - JAPANESE BEEF AND SCALLION ROLLS



Negimaki - Japanese Beef and Scallion Rolls image

Make and share this Negimaki - Japanese Beef and Scallion Rolls recipe from Food.com.

Provided by dicentra

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

12 small scallions, trimmed to 6-inch lengths
1 lb flank steak (roughly 6 to 7 inches square)
1/4 cup sake
1/4 cup mirin
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil

Steps:

  • Prepare scallions: Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.
  • Prepare beef: Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide).
  • Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.
  • Assemble rolls: Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you.
  • Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid.
  • Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.
  • Marinate rolls: Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
  • Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.
  • Cook rolls: Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.)
  • Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board.
  • Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.
  • Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.

Nutrition Facts : Calories 269, Fat 12.8, SaturatedFat 4.3, Cholesterol 46.5, Sodium 908.8, Carbohydrate 6.6, Fiber 0.5, Sugar 4, Protein 25.9

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