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RECIPE

Beef Negimaki with Asparagus and Scallions

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the Beef Negimaki:

  • Salt
  • 12 thin spears asparagus (1/2 bunch), trimmed into pieces 7- to 8-inches long
  • 12 scallions (1 bunch), trimmed of roots and tough tops to pieces 7- to 8-inches long
  • 1 1/4 pounds flank steak, thinly sliced against grain on an angle into pieces 1 1/2 to 2 inches wide and 1/4- to 1/8-inch thick
  • Vegetable or peanut oil for drizzling plus 1 tablespoon
  • Coarse black pepper
  • 1/2 cup sake
  • 1/3 cup Tamari/soy sauce
  • 1/4 cup Mirin
  • 2 large cloves garlic, crushed
  • 1 2-inch piece ginger, grated
  • 1 tablespoon canola oil  

For the Japanese Salad:

  • 3/4 pound spinach
  • 4 radishes or 2 watermelon radishes, cut into matchsticks
  • 1 carrot, cut into matchsticks or thin julienne
  • 1 small red bell pepper, quartered, seeded and thinly sliced across
  • 1/4 cup finely chopped red onion
  • 3 tablespoons rice wine or white distilled vinegar
  • 1 inch ginger root, grated
  • 1 large clove garlic, crushed
  • 1 tablespoon ketchup
  • 1 tablespoon Tamari/soy sauce
  • 1 teaspoon superfine sugar
  • 1/4 cup peanut or canola oil 

Preparation

Set up an ice bath with cold water in a large bowl.  

Bring a few inches of water to a boil. Add salt then cook asparagus 2 minutes; cold-shock and dry. Add scallions to boiling water and blanch 45 seconds to 1 minute; cold-shock and dry.  

Arrange the meat on parchment or plastic in a single layer with a bit of space between each slice. Top with plastic or parchment and gently pound to 1/16-inch thick; season with pepper.  

Working on cutting board, shingle/layer 3 or 4 slices of meat to form a 7- to 8-inch square. Place 3 scallions and 3 asparagus on each square and roll them up in the meat; secure each roll with 2 or 3 pieces of kitchen string. Repeat to form 3 more rolls.    

Combine sake, Mirin, Tamari, ginger and garlic in a shallow dish. Add beef rolls and marinade 15 minutes, turning them occasionally to coat all over with sauce.  

While meat marinates, stem spinach and arrange on a platter or individual dishes. Arrange radish matchsticks, carrots and red peppers over the spinach.  

Place the dressing ingredients in a blender and blend until smooth. Adjust salt and pepper, and reserve.  

Heat a large, cast-iron skillet over medium-high heat with oil, 1 turn of the pan. Shake off any excess marinade and add rolls to skillet. Cook 5-6 minutes for medium-rare center and crispy outer layer; remove to cutting board. Add marinade to pan and reduce 1-2 minutes to form a syrupy sauce.  

Cut string off beef rolls and cut each roll into 5 pieces, arrange pinwheels upright on plates in a small pool of the reduced sauce.  

Spoon dressing over salad and serve alongside the negimaki.

Rachael Ray