ねぎ巻き Negimaki – Japanese Beef Rolls With Pea Shoots
From DetroitTokyo 10 years agoIngredients
Negimaki
- 1 pound thinly sliced beef- shabu-shabu (I used Prime Chuck roll) shopping list
- 1 bunch thin asparagus, trimmed & halved shopping list
- 6 scallions, trimmed & halved shopping list
- 100 grams enoki mushrooms, trimmed shopping list
- olive oil & toasted sesame oil, for cooking shopping list
Shabu-Shabu Sauce
- 1/3 cup tamari shopping list
- 1 tbsp + 1 tsp toasted sesame oil shopping list
- 2 tbsp balsamic vinegar shopping list
- 2 tbsp olive oil shopping list
- 1/4 cup sweet sake shopping list
pea Shoots
- 4 bunches of snow pea shoots shopping list
- 8 cloves garlic, minced shopping list
- splash tamari shopping list
- red pepper flakes, to taste shopping list
- 1 tsp toasted sesame oil shopping list
- 1 tbsp olive oil shopping list
How to make it
Negimaki
- Combine shabu-shabu sauce ingredients and whisk to incorporate. Handle meat with care as the pieces are sliced thin and are delicate. Place into sauce and let marinate for 5 minutes.
- Divide into 6 equal parts, then lay pieces out stacked horizontally so they slightly overlap.
- Place enoki mushrooms, asparagus, and scallions onto the left side of each stack of beef. Then carefully roll meat over veggies gently but tightly. Place seem side down.
- Heat olive oils in a skillet over medium high. Place negimaki seam side down into pan. Cook one minute on each side, browning all around.
- Remove from pan and allow to rest before cutting in half.
Pea Shoots
- Heat oils in a skillet over medium high. Add pea shoots and garlic and saute for 2-3 minutes.
- Turn down to medium low, add tamari and red pepper flakes, and saute an addition 2-3 minutes until wilted down and bright green.
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