Best Beef And Scallion Rolls Recipes

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

MARVEL'S BEEF AND SCALLION ROLLS (NEGIMAKI)



Marvel's Beef and Scallion Rolls (Negimaki) image

Fantastic appetizer (or main) for beef eaters, these negimaki beef rolls are elegant and easy. Great with a shot of sake or cold beer. Prepare in advance and cook them up when your guests arrive. You'll make this more than once!

Provided by Marvel's Kitchen

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 25m

Yield 8

Number Of Ingredients 8

½ pound flank steak, very thinly sliced into 8 pieces
1 bunch scallions, halved lengthwise and crosswise
2 tablespoons butter
4 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons sake
2 tablespoons prepared dashi stock
2 tablespoons mirin

Steps:

  • Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
  • Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
  • Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.

Nutrition Facts : Calories 111.6 calories, Carbohydrate 7.2 g, Cholesterol 19.3 mg, Fat 5.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 2.8 g, Sodium 496.9 mg, Sugar 5.3 g

BEEF AND SCALLION ROLLS



Beef and Scallion Rolls image

This thinly-sliced beef dish is reminiscent of Japanese favorite, negimaki.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 8

2 tablespoons canola oil
1 red bell pepper, ribs and seeds removed, cut into thin strips
3 tablespoons soy sauce
1 pound center-cut beef tenderloin or sirloin, cut into 8 slices
Coarse salt and ground pepper
4 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces
2 tablespoons rice vinegar
2 teaspoons sugar

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes. Stir in 1 tablespoon soy sauce. Transfer to a plate; wipe skillet clean.
  • Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick. Season with salt and pepper. Divide bell pepper and scallions among slices. Roll tightly into bundles; secure each with a toothpick.
  • Heat remaining tablespoon oil in same skillet over high heat. Working in two batches, sear rolls until browned on all sides, 3 to 4 minutes. Transfer to a plate; cover to keep warm. Wipe skillet clean.
  • Add 2 tablespoons water, remaining 2 tablespoons soy sauce, vinegar, and sugar to skillet. Cook over medium heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes. Remove toothpicks. Drizzle rolls with sauce.

Nutrition Facts : Calories 406 g, Fat 33 g, Protein 21 g

JAPANESE BEEF AND SCALLION ROLLS



Japanese Beef and Scallion Rolls image

Categories     Beef     Onion     Side     Marinate     Sauté     Cocktail Party     Sake     Spring     Soy Sauce     Boil     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 main-course or 6 hors d'oeuvre servings

Number Of Ingredients 9

12 small scallions, trimmed to 6-inch lengths
1 (1-lb) piece flank steak (roughly 6 to 7 inches square)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin* (Japanese sweet rice wine)
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil
Special Equipment
a meat pounder; kitchen string

Steps:

  • Prepare scallions:
  • Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.
  • Prepare beef:
  • Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.
  • Assemble rolls:
  • Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.
  • Marinate rolls:
  • Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
  • Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.
  • Cook rolls:
  • Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.
  • Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.
  • *Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928)

GLAZED BEEF-AND-SCALLION ROLLS



Glazed Beef-and-Scallion Rolls image

Provided by Jane Sigal

Categories     dinner, easy, quick, weekday, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 cup soy sauce
1/4 cup orange marmalade
2 tablespoons light brown sugar
2 tablespoons grated garlic
2 tablespoons Asian sesame oil
1 1/2 tablespoons white sesame seeds
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
24 thin scallions, tops and bottoms trimmed
24 thin asparagus spears, bottoms trimmed
1 pound shaved beefsteak
Canola oil

Steps:

  • In a large shallow baking dish, whisk the soy sauce with the marmalade, brown sugar, garlic, sesame oil, sesame seeds, pepper and cayenne powder.
  • Bring a large skillet of water to a boil. Add the scallions and cook until bright green, about 30 seconds. Transfer to a plate and pat dry. Add the asparagus and cook until bright green, about 1 minute; transfer to plate and pat dry.
  • Lay a slice of beef on a work surface. Arrange a scallion and an asparagus spear crosswise at a short end and roll up. Add to soy sauce glaze and turn to coat. Repeat with remaining beef rolls.
  • Brush a grill pan with canola oil and heat over high heat until smoking. Working in batches, cook beef rolls until nicely charred all over, about 15 seconds per side. Transfer to a platter or plates.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 30 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 1812 milligrams, Sugar 18 grams, TransFat 1 gram

BEEF AND SCALLION ROLLS



BEEF AND SCALLION ROLLS image

Categories     Beef

Yield 4 servings

Number Of Ingredients 8

2 tablespoons canola oil
1 red bell pepper, ribs and seeds removed, cut into thin strips
3 tablespoons soy sauce
1 pound center-cut beef tenderloin or sirloin, cut into 8 slices
Coarse salt and ground pepper
4 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces
2 tablespoons rice vinegar
2 teaspoons sugar

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes. Stir in 1 tablespoon soy sauce. Transfer to a plate; wipe skillet clean. Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick. Season with salt and pepper. Divide bell pepper and scallions among slices. Roll tightly into bundles; secure each with a toothpick. Heat remaining tablespoon oil in same skillet over high heat. Working in two batches, sear rolls until browned on all sides, 3 to 4 minutes. Transfer to a plate; cover to keep warm. Wipe skillet clean. Add 2 tablespoons water, remaining 2 tablespoons soy sauce, vinegar, and sugar to skillet. Cook over medium heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes. Remove toothpicks. Drizzle rolls with sauce.

Related Topics