Beef & Asparagus Negimaki Rolls
From EatingWell: 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.
- 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
- 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.
- 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 & Notes
- 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.
Per serving: 300 calories; 14 g fat (4 g sat, 6 g mono); 88 mg cholesterol; 11 g carbohydrates; 3 g added sugars; 33 g protein; 2 g fiber; 461 mg sodium; 739 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
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- 45 minutes or less
- May/June 2013