Beef Negimaki – Print This Recipe
Yield: 30 pieces
- 1 lb
12 oz/794 g beef strip loin
- 6 fl
oz/180 mL water
- 5 fl
oz/150 mL soy sauce
- 3 oz/85
g honey
- 1 oz/28
g ginger, peeled and grated
- 1
tbsp/15 mL dark sesame oil
- 1/4
oz/7 g garlic, minced to a paste
- 6 oz/170
g green onions, green tops only, left whole
- 1 1/4
tsp/3.75 g cornstarch
- 3/4
oz/21 g sesame seeds
- 1/4
oz/7 g chives, chopped
- Remove
the silverskin and fat from the beef, leaving only the muscle. Wrap well
and freeze just until very firm, but not frozen solid, about 3 hours.
- Combine
the water, soy sauce, honey, ginger, sesame oil, and garlic in a saucepan.
Simmer over low heat until flavorful, about 5 minutes. Strain the
marinade, cool, and refrigerate until needed.
- Using
an electric slicer, slice the semi-frozen beef into thin slices, about 1
oz/28 g each. Lay them out overlapping in groups of 8 on a parchment-lined
sheet pan.
- Divide
the green onions evenly among the sliced beef and arrange lengthwise on
the beef slices. Roll the beef tightly around the green onions. Transfer
the rolls to a hotel pan and pour 3/4 of the marinade over the
beef. Cover and refrigerate at least 4 and up to 12 hours to marinate.
- To
prepare the glaze, make a cornstarch slurry by stirring 1 tbsp/15 mL cool
water into the cornstarch. Bring the remaining marinade to a simmer in a
saucepan. Add the cornstarch slurry to the simmering marinade while
stirring or whisking constantly. When the mixture has a coating
consistency, remove it from the heat.
- Squeeze
the beef rolls to remove the excess marinade and arrange seam side down on
a greased sheet pan.
- Broil
the rolls under high heat until the beef is browned and cooked through,
about 5 minutes. Remove them from the broiler or salamander, brush lightly
with the glaze, and sprinkle with sesame seeds and chives.
- Use
skewers or picks to secure the rolls and mark into servings. Cut into
bite-size pieces and serve immediately.
Recipe taken from: Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition |
