Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
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  • 1 star values: 1

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




Ingredient Checklist


Instructions Checklist
  • 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.


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

1 roll
300 calories; protein 33.2g; carbohydrates 10.6g; dietary fiber 2.5g; sugars 5g; fat 13.8g; saturated fat 3.6g; cholesterol 88.2mg; vitamin a iu 942.9IU; vitamin c 9.6mg; folate 121.1mcg; calcium 84.4mg; iron 3.6mg; magnesium 55.5mg; potassium 737.7mg; sodium 460.7mg; thiamin 0.2mg; added sugar 3g.

1 vegetable, 4 1/2 lean meat, 1 fat