Beef & Asparagus Negimaki Rolls

6 Reviews
From: EatingWell Magazine May/June 2013

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons hoisin sauce
  • 3 tablespoons water
  • 1 tablespoon tomato paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper
  • 1 bunch asparagus (about 1 pound), trimmed
  • 1 bunch scallions, trimmed and halved crosswise
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/4 pounds skirt steak (see Tip), trimmed
  • 2 teaspoons toasted sesame seeds

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. Toss asparagus, scallions, canola oil, salt and pepper in a large bowl.
  4. 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.
  5. 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.
  6. 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.
  • 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 information

  • Serving size: 1 roll
  • Per serving: 300 calories; 14 g fat(4 g sat); 2 g fiber; 11 g carbohydrates; 33 g protein; 121 mcg folate; 88 mg cholesterol; 5 g sugars; 3 g added sugars; 943 IU vitamin A; 10 mg vitamin C; 84 mg calcium; 4 mg iron; 461 mg sodium; 738 mg potassium
  • Nutrition Bonus: Zinc (41% daily value), Folate (30% dv), Potassium (21% dv), Iron (20% dv), Vitamin A (19% dv), Vitamin C (16% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 4 1/2 lean meat, 1 fat

Reviews 6

May 14, 2014
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By: EatingWell User
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.
May 12, 2014
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By: EatingWell User
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
June 11, 2013
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By: Myna
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.
May 26, 2013
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By: CalvinD49
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
May 16, 2013
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By: Sandy Hafenbrack
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.
April 28, 2013
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By: EatingWell User
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