If you're craving a dish that combines savory flavors and vibrant textures, these Beef Negimaki Rolls with a sweet soy glaze and stuffed with asparagus and scallions are a must try. Tender steak wrapped around crisp asparagus and fresh scallions, all glazed with a sweet and savory soy sauce. Perfect for a weeknight dinner or an impressive appetizer, these rolls will be a hit in your house!
These steak rolls were a favorite of my daughter when she was in college. As her schedule varies day-to-day being able to prep dinner when she has some free time is an advantage.
She also commented that she is more inclined to make a recipe that has a few ingredients and doesn't involve any fancy cooking techniques. And for about $5.00 per serving, it won't be a hard hit on the food budget.
Even with not much money, not much kitchen equipment, and a varying daily schedule, preparing a dinner that is easy, healthy, and a little indulgent is well within the reach of a college student.
Sweet Soy Beef Negimaki Rolls with Asparagus and Scallions is a recipe that is a step up from ramen noodles, scrambled eggs, or ordering a pizza that any college student can prepare.
Recipe
Beef Negimaki
Ingredients
- ½ cup reduced sodium soy sauce
- ¼ cup mirin Japanese sweet rice wine
- 3 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 ½ pounds flank steak
- 1 pound fresh asparagus spears
- 1 bunch scallions
- 2 cups cooked rice for serving
- Sesame seeds for garnish
Instructions
- Preheat oven to 450 degrees. Place a baking rack in a large baking sheet. Set aside.
- In a small bowl, combine soy sauce, mirin, rice wine vinegar, sesame oil, and brown sugar for the marinade. Set aside.
- Lay steak flat on a cutting board. Slice very thin pieces against the grain and on an angle. You should have about 30 pieces of very thin steak.
- Cut off the tough bottoms of the asparagus spears and the root ends of the scallions. Cut the vegetables into 3-inch pieces.
- To assemble the steak rolls, lay one piece of meat flat on a work surface with the skinny end facing you. Place 2 pieces of asparagus and 1 piece of scallion at the end of the meat and roll up jelly roll style. Place in a large shallow glass dish. Roll remaining meat with the asparagus and scallions. Pour marinade over rolls. Marinate for at least 15 minutes and up to 24 hours. Occasionally turn the steak rolls so the marinade evenly coats all sides.
- After the marinating time, place the steak rolls on the prepared baking rack and sheet. Roast for about 8 to 10 minutes until browned and slightly charred. Meanwhile, pour any remaining marinade in to a small pot and bring to a boil and cook for 1 - 2 minutes.
- Remove the steak rolls from the oven, place on a serving dish, and drizzle with the reduced marinade.
- Top rolls with sesame seeds and serve with rice.
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