How to make Gyuniki no Yasai Maki (Beef Negimaki)

1 lb beef, thinly sliced and pounded to paper thin
1 carrot
1 bunch scallion
12 string beans
1 Table spoon vegetable oil
2 Table spoon soy sauce
2 Table spoon mirin
1 Table spoon sake (optional)

  • Spread beef in one layer and season with salt and peppe.
  • Cut carrot to 1/3 inch square and 2 to 3 inches long or the same length as the width of beef.  Blanch carrot.
  • Grill scallions and cut into 2 to 3 inches long or the same length as the width of beef.
  • Clean beans and blanch.  Cut beans into 2 to 3 inches or the same length as the width of beef.
  • Mix soy sauce, mirin and sake in a small bowl.
  • Lay beef on the cutting boad and lightly sprinkle flours, and then place vegetables on the beef and roll.  Close with tooth picks.
  • In a medium saute pan, heat oil and sear the beef rolls.  Add a half of soy sauce mixture and cook for 1 minute.  Finish sauteing with remaining soy sauce mixture. For thicker sauce, mix 1 teaspoon cornstarch into say sauce mixture before adding to the saute pan.