Beef & Asparagus Negimaki Rolls

May/June 2013

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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.

Beef & Asparagus Negimaki Rolls


  • 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


  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.

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

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Recipe Categories

Type of Dish
Main dish, meat
Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Preparation/ Technique

May/June 2013
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