Beef rolls "Negimaki"
Votes: 4
Time: 25 min.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
Beef rolls "Negimaki" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 stalks of green onions (root parts cut off)
- 12 frozen asparagus spears (thawed)
- 12 slices thinly sliced beef (0.3 cm thick, approximately 110 - 170 g)
- 1/4 cup store-bought teriyaki sauce
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Recipes with similar ingredients: beef, teriyaki sauce, green onions, asparagus
Cooking the dish according to the recipe:
- Cut each green onion stalk in half lengthwise, then cut in half lengthwise into 2 pieces about 10cm long.
Trim the ends of the asparagus spears, leaving 10cm long tips with florets. - Place the beef slices on a work surface in a tall rectangle. Place the green and white parts of the onion and 1 piece of asparagus across the bottom of the beef rectangle. Roll each piece tightly into a cylinder and secure with 1-2 toothpicks.
Brush each roll with teriyaki sauce. - Preheat a grill, grill pan, or oven. Grill the meat for 3 minutes. Turn over and baste each serving with more teriyaki sauce. Grill for another 3 minutes.
Serve immediately.
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