BEEF NEGIMAKI WITH STIR-FRIED BROWN RICE

Probably our favorite appetizer when dining out for sushi, beef negimaki is composed of thin beef wrapped around veggies then browned and coated in a sweet tangy sauce. Little did I know that this app actually originated in a Manhattan restaurant in the 1960’s (thanks wiki!)

Locked in and craving something different, this dish is delicious and very quick to prepare, I highly recommend making it at home. I served this with a stir-fried  of brown rice to create a full meal. 

Beef Negimaki with Stir-fried Brown Rice

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DIFFICULTY | easy COOK TIME | 45 minutes PREP TIME | 30 min

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STIR-FRIED BROWN RICE 

INGREDIENTS:

(1) cup long grain brown rice 

(2.5) cups water 

(1/4) t salt 

PREPARATION:

• Bring rice, water, and salt to a boil. Then reduce to a simmer and cook for 30 minutes. 

• Remove from heat and cover with a lid. Let come to room temp and dry out - about 45 mins. Fluff rice with a fork to break apart grains 

*You can throw whatever you have on hand in this, I used the below. 

(1) cup frozen corn, thawed and microwaved to bring to temp 

(1) carrot, peeled and small dice 

(1/2) onion, small dice 

(2) cloves garlic, finely minced 

(1/2) inch piece ginger, finely grated 

(3) T soy sauce 

• Heat pan over high heat until you can hold your hand above it and feel the heat. 

• Add oil and sauté veggies for a 2-3 minutes and then add ginger + garlic and season with salt and pepper. 

• Sweat it out until half softened about 3-4 minutes.

• Add rice and mix to combine, keep stirring for about 2-3 minutes so the rice doesn’t stick on the bottom.

• Drizzle in soy sauce and stir to combine, cook another 1-2 minutes and remove from heat.

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BEEF NEGIMAKI

INGREDIENTS:

• (2) Pieces of thinly sliced beef - (I found braciole in the grocery store very inexpensive about $4 total) you can use even thinner beef like cheese steak meat but the rolling will be harder - you can use a sushi mat to get it right. 

• asparagus sliced thinly lengthwise, tough part removed prior

• carrot, peeled and sliced thin in long strips

• scallion, cut off bottom and sliced in long strips 

• ASSEMBLE:

• Lay meat very flat on a board, lay strips of each day ingredient in the center. 

• Roll very tightly until you’ve created a roll.

• Slice each roll into 8 equal parts, the ends will be odd - that’s okay nothing’s perfect 

• Use a toothpick to hold seams together.

• (2) Pieces of thinly sliced beef - (I found braciole in the grocery store very inexpensive about $4 total) you can use even thinner beef like cheese steak meat but the rolling will be harder - you can use a sushi mat to get it right. 

• asparagus sliced thinly lengthwise, tough part removed prior

• carrot, peeled and sliced thin in long strips

• scallion, cut off bottom and sliced in long strips 

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SWEET & TANGY SAUCE

INGREDIENTS:

(2) T honey

(1) t sambal

(1) T soy sauce 

(1) T oyster sauce 

(1) clove garlic, finely minced into a paste

(1) t grated ginger 

PREPARATION:

• Whisk together to combine and set aside

• Pour the sauce over the meat and let marinade (I let marinate for two hours, flipping over in between)

COOKING:

• Set a sauté pan on very high heat, let the pan get too hot - you can hold your hand over it and feel the heat a foot above.

• Lay each round of meat into the sauté pan side down. Cook until dark and brown - a minute or 2 per side and flip them to the other side.

• Pour in the sauce from marinating and let glaze the beef - cook only a minute or two spooning the sauce over the beef.

• Remove from heat and let sit a few minutes while plating to allow the juices to redistribute. 

Enjoy!

Chef Sean