Beef And Asparagus Negimaki Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF AND ASPARAGUS NEGIMAKI



Beef and Asparagus Negimaki image

This Japanese appetizer makes a great bite-size hors d'oeuvre for parties.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24

Number Of Ingredients 8

Salt, for water
24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
1/2 cup soy sauce
1/4 cup sugar
1 bunch scallions, greens only
1 1/2 pounds beef tenderloin
Freshly ground black pepper, to taste
Ice water, for bath

Steps:

  • Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.
  • Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
  • Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
  • Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.
  • Grill or broil negamaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.

ASPARAGUS NEGIMAKI (JAPANESE BEEF ROLLS)



Asparagus Negimaki (Japanese Beef Rolls) image

Asparagus and beef roll, seasoned with teriyaki sauce, and grilled. An extremely simple dish to prepare which makes an elegant presentation as an appetizer; it also works well as the main dish served over steaming white rice.

Provided by threeovens

Categories     Vegetable

Time 15m

Yield 24 beef rolls, 6 serving(s)

Number Of Ingredients 10

salt
24 thin asparagus spears, trimmed
1/2 cup soy sauce
1/4 cup sugar
1/4 cup mirin or 1/4 cup dry sherry
1 tablespoon fresh ginger, grated
1 garlic clove, minced
1 bunch green onion, greens portions only
1 1/2 lbs beef tenderloin
fresh ground black pepper, to taste

Steps:

  • Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan.
  • Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking.
  • In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool.
  • Cut green onions in fourths, lengthwise, so you have long strips.
  • Slice beef in 1/4 inch slices, then pound to tenderize and thin out.
  • Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper.
  • Place an asparagus spear and a piece of green onion on the beef slice and roll up.
  • Do the same with the remaining asparagus and beef.
  • Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture.
  • Remove to a serving platter and drizzle generously with soy sauce mixture.

NEGIMAKI



Negimaki image

Negimaki is a popular Japanese dish of thinly sliced beef that is wrapped around scallions, then grilled or sautéed and served with a teriyaki-style sauce that doubles as a marinade. (Negi means "scallion" and maki means "roll.") It's quick and easy to make--aside from pounding and rolling the beef--and you can form the rolls up to twelve hours ahead of time and refrigerate them, covered, until you're ready to finish the recipe. Serve as an appetizer or a main course with steamed rice and a green vegetable or salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 main-dish servings (6 to 8 appetizer servings)

Number Of Ingredients 8

1/3 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons sugar
1 pound flank steak, cut in half against the grain
8 scallions, about 1 inch trimmed from the root ends (see Cook's Note)
1 tablespoon vegetable or canola oil
Toasted sesame seeds, optional

Steps:

  • Stir together the soy sauce, mirin, sake and sugar in a pie dish or similar shallow container until the sugar is almost dissolved. Set the marinade aside.
  • Cut the beef with the grain into 24 slices, each about 1/2 inch thick. Working in batches, arrange a few slices cut-side up on a piece of plastic wrap, leaving a few inches between each slice. Cover with another piece of plastic wrap and pound with a meat mallet until the slices are 1/8 inch thick or a little less.
  • Lay 3 slices on a work surface parallel to you with the long sides slightly overlapping (by about 1/4 inch). Cut 3 pieces of scallion the same width as the beef and place them across the meat at the end closest to you. Tightly roll the meat around the scallions, starting at the end closest to you. Secure the roll with 2 toothpicks--1 placed horizontally along each of the 2 "seams." Repeat with the remaining beef and scallions. You will end up with 8 rolls.
  • Place the rolls in the marinade, turn to coat and marinate, turning once halfway through, for about 15 minutes. Transfer to a plate, letting any excess marinade drain off, and pat dry (reserve the marinade).
  • Heat the oil in a large skillet over medium-high heat. Add the rolls and brown on 4 sides, 3 or 4 minutes total (the middle should still be rare). When you flip the rolls the last time, reduce the heat to medium, add the reserved marinade and simmer, turning the rolls a few times, until the sauce thickens, about 2 minutes. (The meat should still be pink in the middle at this point. If you prefer your meat more well done, simmer it a little longer; just be careful not to reduce the sauce too much. If that happens, thin it with a little water.)
  • Transfer the rolls to a cutting board and, when cool enough to handle, remove the toothpicks. Using a very sharp knife, cut the rolls crosswise into pieces about 1 inch wide and serve upright on plates. Drizzle with the sauce and sprinkle with sesame seeds, if using.

BEEF NEGIMAKI



Beef Negimaki image

Negimaki is a traditional Japanese dish consisting of thinly pounded meat that's marinated in teriyaki sauce, wrapped around scallions and grilled. (Negi is the Japanese word for scallions; maki means roll.) Although beef is traditionally used for these tasty appetizers, chicken is a popular alternative. These can be assembled a few hours ahead and kept refrigerated until ready to grill. To make a complete meal, serve the negimaki with steamed rice and a simple green salad or roasted broccoli. Any leftovers can be chopped and tossed into fried rice the next day.

Provided by Kay Chun

Categories     meat

Time 45m

Yield 4 servings

Number Of Ingredients 9

Salt
12 scallions, trimmed and halved crosswise
Ice, as needed
1/3 cup soy sauce
1/3 cup mirin
1/3 cup sake
1/3 cup turbinado sugar, or 1/4 cup granulated sugar
1 pound flank steak (about a 6- to 7-inch square in size)
Vegetable oil, for greasing grates

Steps:

  • In a large saucepan of salted boiling water, blanch lighter scallion ends for 1 minute, then add darker green scallion ends and blanch for 1 minute longer. Drain and transfer to a bowl of ice water to cool, then drain and transfer scallions to a paper towel-lined plate to remove excess water.
  • In a medium bowl, combine soy sauce, mirin, sake and sugar, stirring to dissolve most of the sugar.
  • Working on a cutting board, cut flank steak against the grain into 4 equal strips, then cut each strip in half for 8 equal square pieces of meat. Keeping your knife parallel to the cutting board, butterfly each square by horizontally slicing against the grain through the middle. (Leave it attached on one side; do not cut all the way through.) Carefully open it like a book. Each of the 8 pieces should be about 3 inches wide.
  • Using a meat mallet and working with one piece of meat at a time, cover each with plastic wrap and pound until 1/16-inch thick, creating rectangles that are about 5-by-6 inches. Transfer meat to the soy sauce marinade, turn to coat and let stand for 5 minutes.
  • Heat grill to medium-high and grease the grates (Alternatively, grease a grill pan or griddle to use on the stovetop). Remove steak from marinade and transfer to a work surface. Transfer marinade to a small saucepan over medium-low and simmer until thickened, 10 to 15 minutes.
  • Meanwhile, divide scallions among the 8 pieces of steak, arranging on one side along the shorter edge (scallions should be parallel to the grain). Tightly roll meat around the scallions and secure in two places with toothpicks where meat overlaps, threading the toothpicks parallel to the roll but not through the scallions in the center.
  • Grill the negimaki, turning occasionally, until nicely charred and cooked through, reducing heat to medium halfway through, about 12 minutes. (If using a grill pan, heat on stovetop over medium-high and reduce heat to medium halfway through.)
  • Once negimaki are cooked, lightly brush them with some of the reduced glaze, then transfer to a cutting board. Remove toothpicks, cut negimaki into bite-size pieces and arrange on a serving platter. Drizzle with the remaining glaze, and serve warm.

More about "beef and asparagus negimaki recipes"

BEEF AND ASPARAGUS RECIPE | WILLIAMS SONOMA TASTE
beef-and-asparagus-recipe-williams-sonoma-taste image
3/16/2018 Center 1 asparagus piece across the meat and roll away from you, enclosing the asparagus in a tight roll. Secure with a toothpick. Repeat to …
From blog.williams-sonoma.com
5/5 (1)
Total Time 55 mins
Estimated Reading Time 2 mins
See details


BEEF NEGIMAKI WITH ASPARAGUS AND SCALLIONS | RECIPE
beef-negimaki-with-asparagus-and-scallions image
Preparation. Set up an ice bath with cold water in a large bowl. Bring a few inches of water to a boil. Add salt then cook asparagus 2 minutes; cold-shock and dry. Add scallions to boiling water and blanch 45 seconds to 1 minute; cold-shock …
From rachaelrayshow.com
See details


BEST BEEF AND ASPARAGUS NEGIMAKI RECIPE - HOW TO MAKE …
4/10/2020 Directions. In a medium bowl, whisk together hoisin sauce, mirin, rice vinegar, sesame oil, and 2 tsp sesame seeds to combine. Transfer half (about 1/2 cup) to a small …
From goodhousekeeping.com
Servings 8
Estimated Reading Time 3 mins
Category Dinner
Total Time 45 mins
  • In a medium bowl, whisk together hoisin sauce, mirin, rice vinegar, sesame oil, and 2 tsp sesame seeds to combine.
See details


GINGER BEEF STIR-FRY WITH PEPPERS RECIPE | EATINGWELL
Step 3. Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the …
From eatingwell.com
See details


BEEF NEGIMAKI (JAPANESE BEEF ROLLS) - COOKS WITH COCKTAILS
4/13/2019 Heat a large skillet on medium high heat and add some oil. When the oil is hot, add the asparagus with the cut side down. Cook for 2 - 3 mins or until the meat is browned nicely …
From cookswithcocktails.com
See details


BEEF NEGIMAKI RECIPE | RESTAURANT STYLE AND READY IN 10 MINUTES!
6/30/2022 Instructions. Bring a pot of water to a boil. Once boiling, add the scallions to it and blanch for 30-45 seconds. Remove from the water and place in a bowl of iced water. Slice the …
From thebigmansworld.com
See details


BEEF AND ASPARAGUS NEGIMAKI RECIPE | EAT YOUR BOOKS
Save this Beef and asparagus negimaki recipe and more from Martha Stewart's Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, ...
From eatyourbooks.com
See details


BEEF & ASPARAGUS NEGIMAKI - BIGOVEN.COM
3 want to try ...
From bigoven.com
See details


Related Search