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.
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.
6 Reviews for Beef & Asparagus Negimaki Rolls
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!
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.
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.