Serves: 4
12 scallions, ends trimmed
4 thin-cut top round steaks (1 to 1 1/4 lb)
3/4 cup classic stir-fry sauce
3 Tbsp each sugar and water
4 thin-cut top round steaks (1 to 1 1/4 lb)
3/4 cup classic stir-fry sauce
3 Tbsp each sugar and water
1. Microwave scallions in a loosely covered pie plate on high 1 minute to soften.
2. Place each steak between sheets of plastic wrap. Gently pound until about 8 x 6 in. and 1/8 in. thick. Lay 3 scallions down length of each piece; tightly roll up from a long side. Secure with wooden toothpicks. Put in a large ziptop bag.
3. Stir sauce, sugar and water in a microwave-safe bowl until sugar dissolves. Add 1/3 cup of mixture to bag; refrigerate 30 minutes or up to 1 hour.
4. Heat outdoor grill or stove-top grill pan. Grill negamaki 5 minutes, turning to brown on all sides. Discard marinade. Remove picks; trim ends of negamaki, then cut alternately straight across and diagonally in 2-in. lengths.
5. Microwave sauce in bowl to heat; serve with negamaki.
2. Place each steak between sheets of plastic wrap. Gently pound until about 8 x 6 in. and 1/8 in. thick. Lay 3 scallions down length of each piece; tightly roll up from a long side. Secure with wooden toothpicks. Put in a large ziptop bag.
3. Stir sauce, sugar and water in a microwave-safe bowl until sugar dissolves. Add 1/3 cup of mixture to bag; refrigerate 30 minutes or up to 1 hour.
4. Heat outdoor grill or stove-top grill pan. Grill negamaki 5 minutes, turning to brown on all sides. Discard marinade. Remove picks; trim ends of negamaki, then cut alternately straight across and diagonally in 2-in. lengths.
5. Microwave sauce in bowl to heat; serve with negamaki.
Options:
Substitute thin asparagus spears for the scallions.
Stir some wasabi into the stir-fry sauce mixture.
Sprinkle negamaki with toasted sesame seeds before serving.
Stir some wasabi into the stir-fry sauce mixture.
Sprinkle negamaki with toasted sesame seeds before serving.
recipe and photos courtesy of Women's Day Magazine from here
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