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
- 1 oz/28
g ginger, peeled and grated
tbsp/15 mL dark sesame oil
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
oz/21 g sesame seeds
oz/7 g chives, chopped
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.
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.
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
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.
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.
the beef rolls to remove the excess marinade and arrange seam side down on
a greased sheet pan.
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.
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