Best Beef And Asparagus Negimaki Recipes

Beef and Asparagus Negimaki image

Provided by Martha Stewart

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.

Beef and Asparagus Negimaki image

Provided by @MakeItYours

Number Of Ingredients 9

1/3 c. hoisin sauce
1/3 c. mirin
2 tbsp. rice vinegar
2 tsp. toasted sesame oil
3 tsp. toasted sesame seeds, divided
1 lb. flank steak, butterflied and pounded 1/16-in. thick (See how-to, below)
1 lb. asparagus, trimmed to about 6-in each
8 scallions
1 tbsp. olive oil

Steps:

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 measuring cup. Cut pounded flank steak into 3- by 4-in strips, add to bowl and toss to coat; let sit 15 minutes. Meanwhile, heat grill to medium-low. Thinly slice 1 scallion and set aside for serving. Quarter remaining 7 scallions lengthwise, then trim them to 6 inches long. Trim asparagus to 6 inches long. Toss scallions and asparagus in olive oil. Taking a strip of steak, place 1 scallion quarter and 1 asparagus stalk perpendicular to the 4-inch side. Roll and secure the steak with a toothpick through the vegetables. Repeat with remaining meat and vegetables. Grill covered, basting twice with reserved marinade, until lightly charred and just cooked through, about 2 minutes per side. Remove toothpicks and serve immediately, sprinkling with sliced scallion and remaining tsp sesame seeds.