This Japanese recipe for beef negimaki rolls (in which beef flavored with teriyaki sauce is wrapped around scallions) includes asparagus as well for extra vegetables. Source: EatingWell Magazine, May/June 2013

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Ingredients

Directions

  • Preheat one side of the grill to medium-high (or build a medium-high-heat fire on one side of a charcoal grill); leave the other side unheated.

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  • Mix hoisin, water, tomato paste, vinegar, sesame oil and crushed red pepper in a medium bowl until smooth. Spoon 2 tablespoons of the mixture into a small bowl. Set the rest aside.

  • Toss asparagus, scallions, canola oil, salt and pepper in a large bowl.

  • Cut steak in half lengthwise, then cut each long strip in half crosswise to make four 2-by-6-inch pieces. Pound any uneven pieces to a 1/4- to 1/2-inch thickness. Brush the top side of the steak pieces with the 2 tablespoons of sauce. Divide asparagus and scallions among the steak pieces, placing the bundles across the middle. Fold and roll the steak over the bundles and thread a skewer through the overlapping ends of the steak and through the bundle to hold the rolls together.

  • Place the rolls seam-side down on the hot side of the grill for 5 minutes. Turn and grill until the second side is beginning to char, about 5 minutes more. Move the rolls to the unheated side, cover and cook for about 5 minutes more for medium steak.

  • Remove from the grill. Brush the steak with some of the reserved sauce and sprinkle with sesame seeds. Serve with the remaining sauce for dipping.

Tips

Equipment: 4 skewers

Tip: Skirt steak--a relatively inexpensive, thin, long cut with a rich, beefy flavor--is becoming more widely available. Call ahead to make sure the market has it or ask your butcher to order it for you. For this recipe, you'll need a piece that's about 12 inches by 4 inches.

Nutrition Facts

300 calories; 13.8 g total fat; 3.6 g saturated fat; 88 mg cholesterol; 461 mg sodium. 738 mg potassium; 10.6 g carbohydrates; 2.5 g fiber; 5 g sugar; 33.2 g protein; 943 IU vitamin a iu; 10 mg vitamin c; 121 mcg folate; 84 mg calcium; 4 mg iron; 55 mg magnesium; 3 g added sugar;

Reviews (6)

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6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/14/2014
Easy and tasty Spring dinner I have made these several times and my whole family enjoys them. I found very thinly sliced round steak at my grocery store which is a cut of meat I never purchase. Maybe because it was sliced so thinly the meat and veggies were cooked to perfection. It was not fork tender but not as tough as I expected and with the addition of extra sauce and the combination of green onions and asparagus it made a very nice spring meal. Pros: Delicious sauce. They are fairly easy to prepare and look beautiful Cons: I thought they needed a little more sauce. Read More
Rating: 5 stars
05/12/2014
Fun & Different for a Week Night I made this last week for dinner and served it over brown rice and it was really good! I DID make a few changes however... I didn't have tomato paste on hand (oops!) so I used Sriracha sauce instead and omitted the Chili flakes. It was pretty spicy but good! Also- I didn't have the type of beef available at the supermarket... so instead I bought some thin cut beef slices instead. It ended up working and probably cut my prep time in half! It was probably thinner than I would have cut it at home- so I parboiled my asparagus (which was a little thick to begin with) and that was definitely a good idea! Pros: Relatively Quick Unique Tasty Read More
Rating: 4 stars
06/11/2013
Good sauce. The meat was very tough even though I bought a nice cut and marinated it all day. I will try some other cut next time. I also agree with one of the other comments - the veggies need to be cooked separately. Read More
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Rating: 4 stars
05/26/2013
Unroll them I made the yesterday and although good the vegetables and beef need to be grilled separately. The crust on the outside of the beef was excellent. Grill beef on one side flip and brush with marinade. Grill second side then flip brush with marinade and move to cool side of grill. Start vegetables when you flip the steak the first time. This would put a nice crust on both sides of the beef. Slice beef thinly across the grain and serve with grilled vegetables. Pros: Tasty Cons: Beef need cooked on both sides Read More
Rating: 1 stars
05/16/2013
Awful Horrible awful not even edible. The steak either didn't cook or was too tough to eat. The asparagus was tough. So disappointed with this one. Read More
Rating: 4 stars
04/28/2013
Tasty and easy to make We made these last night and loved the flavors. Be sure to use thin asparagus. Also we are staying away from processed foods so made our own hoisin sauce. Pros: Simple to assemble easy to grill Cons: use of prepared hoisin sauce Read More
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