Beef Negimaki

Today, I’m sharing my recipe for Beef Negimaki, a dish that looks like it belongs in a fine dining restaurant but is surprisingly simple to make at home. This classic Japanese appetizer features thinly sliced beef wrapped around tender scallions, all glazed in a sweet and savory soy-ginger sauce. Not only is it cost-effective to prepare, but it also tastes better than most restaurant versions—and you’ll see why when you try it.

Prep the Scallions and Beef
Trim scallions into 3-inch pieces, slicing any thick white parts in half lengthwise. Lay out thinly sliced beef on parchment paper, slightly overlapping the pieces to form a solid layer.

Roll the Beef
Place a small bundle of scallions at one end of the beef. Using the parchment paper as a guide, roll the beef tightly into a log. Repeat with the remaining beef and scallions to create 4-5 logs.

Season and Coat
Season the beef rolls with salt and pepper, then dust them lightly with flour on all sides. This step ensures the rolls stay intact and develop a golden crust.

Make the Sauce
In a small bowl, combine soy sauce, sake, water, grated ginger, Sriracha hot sauce, and maple syrup. Stir until well mixed and set aside.

Cook the Rolls
Heat a bit of oil in a skillet over medium-high heat. Add the beef rolls and sear them on all sides until golden, about 1-2 minutes per side. Pour the sauce into the skillet, reduce the heat to low, and cover. Let the rolls simmer for 5 minutes as the sauce reduces to a glossy glaze.

Serve and Garnish
Slice the rolls into bite-sized pieces, drizzle with the remaining sauce, and garnish with julienned carrots and sesame seeds for an elegant finish.

Perfect Pairings

Beef Negimaki pairs beautifully with Japanese sake or a light, crisp white wine. For a complete meal, serve it with steamed rice and a simple cucumber salad. This recipe is proof that you don’t need a restaurant reservation to enjoy gourmet flavors. Whether it’s a special occasion or just a weeknight treat, this dish will elevate your dining experience. Give it a try and let me know how it turns out. Cheers and happy cooking!

Beef Negimaki

Recipe by sipandappCourse: AppetizersCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Total time

30

minutes

Ingredients

• 1 lb Thinly Sliced or Shaved Beef Steak

• 1 Bunch Scallions

• A few pinches Salt + Pepper

• 1-2 TBSP All Purpose Flour (Cornstarch will also work if you are gluten free)

• 1/2 TBSP Oil for cooking

• Sauce

• 2 TBSP Soy Sauce

• 2 TBSP Sake

• ½ tsp Fresh Grated Ginger

• 1 TBSP Maple Syrup

• 1 tsp Sriracha Hot Sauce

• 2 TBSP Water

• Optional Garnish

• Sesame Seeds

• Carrots Finely julienned

Directions

• Prepare the scallions by trimming them into 3-inch pieces and slicing the thicker white parts in half lengthwise.
• Lay the thinly sliced beef in slightly overlapping layers on a sheet of parchment or wax paper to create a solid base.
• Place a small bundle of scallions at one end of the beef layer. Using the parchment paper to guide you, roll the beef tightly around the scallions to form a log. Repeat with the remaining beef and scallions to create 4-5 logs.
• Season the beef rolls with salt and pepper, then lightly dust them with flour on all sides.
• In a small bowl, whisk together the soy sauce, sake, grated ginger, maple syrup, sriracha, and water to make the sauce. Set aside.
• Heat oil in a skillet over medium-high heat. Sear the beef rolls on all sides until golden brown, about 1-2 minutes per side.
• Reduce the heat to low and pour the sauce into the skillet. Cover and let the rolls simmer for 5 minutes, turning occasionally, until the sauce thickens into a glossy glaze.
• Slice the beef rolls into bite-sized pieces and arrange them on a serving plate. Drizzle with the remaining sauce from the skillet.
• Garnish with sesame seeds and julienned carrots, if desired, and serve immediately.

Recipe Video