A few years ago Jon made Beef Negimaki, Japanese Beef and Scallion Rolls, for the first time. We have made it several times since, and last week decided to try cooking on the grill.
For the instructions on how to prep and roll the beef, as well as the marinade ingredients, click here. The key to being successful with these rolls is to pound the meat evenly. Instead of a small meat pounding tool, Jon prefers to use a small frying pan to pound the meat. Place plastic over the meat before pounding it.
Jon cooked these on the grill to medium. In the meantime, I took the marinade and brought it to a boil on the stove, then lowered it to a simmer and let it reduce for about 8 minutes. It made the perfect sauce to be poured over the rolls.
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