CIA Professional Recipes

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CIA Recipes

Beef Negimaki – Print This Recipe

Beef Negimaki

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

 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Squeeze the beef rolls to remove the excess marinade and arrange seam side down on a greased sheet pan.
  7. 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.
  8. 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