Gluten-Free Beef Negimaki
Beef Negimaki is something I miss from my gluten-eating days. It is basically beef and scallion rolls glazed with teriyaki sauce. And it is truly delicious!
According to Wikipedia, Negimaki was originated in Manhattan’s Restaurant Nippon in the 1960’s after food critic Craig Claiborne suggested that Americans need a little beef in their meal. Since then it has become a staple in Japanese restaurants and sushi bars across America.
I decided to try my hand at making some gluten free, so I did a little research. Oh my goodness! What a lot of work! Traditionally, you take some flank steak, cut it into slices, pound the slices thinly, put three together for each piece and then roll the meat around blanched scallions. Then you grill the pieces and glaze with a sauce made of soy sauce, mirin, sake, and sugar. It just seemed like a whole lot of trouble to me. So, I set out to simplify the process.
Instead of slicing the flank steak and pounding each slice, I just cut the flank steak in half and pounded the heck out of it. Then I placed unblanched scallions in the center and rolled them up. Secured the roll with some toothpicks and brushed them with San-J Gluten-Free Teriyaki Sauce. I browned the rolls in a skillet then turned the heat down and cooked them covered for a bit – this made the blanching of the scallions unnecessary. I am all about cutting out steps if I can.
This might not be the classic way of making Negimaki but I can assure you it is every bit as delicious as I recall!
Get a flank steak that is as rectangular as possible and this makes your job even easier!
- 1 pound flank steak
- Kosher or fine sea salt
- Freshly ground black pepper
- 8 scallions
- 6 tablespoons San-J Teriyaki Sauce , divided
- 1 tablespoon vegetable oil
Cut the flank steak in half making roughly two squares of meat. Place one between two pieces of plastic wrap and pound with a meat pounder or rolling pin until it is about ¼-inch thick. Repeat with the other piece. Sprinkle one side of each piece of meat with some salt and pepper.
Trim the scallions to fit inside of the meat going the long way. Place 4 scallions on each piece of meat, placing two of the white parts at both ends. Roll the meat around the scallions. Secure with toothpicks or tie with string. Brush with 2 tablespoons of the Teriyaki Sauce.
Heat the oil in a skillet over medium-high heat. Brown the steak rolls on all sides, about 1 minute per side. Once browned all over, reduce the heat to low, cover the pan, and cook for 10 minutes, turning once. Remove from the pan and let sit for 5 minutes before slicing. Turn the heat up to medium-high, add the remaining 4 tablespoons of Teriyaki Sauce and cook, stirring, until it thickens into a glaze, 2-3 minutes.
Remove the toothpicks or string and slice the rolls about ½-inch thick. Brush with the glaze and serve.
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