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Beef Negima


  • 1 1/4 lbs beef, cut into 8 thin slices each about 3 inches wide and 5 to 6 inches long

  • 1/4 cup low-sodium soy sauce

  • 2 dozen green parts from scallion

Prep Time: 10-15 min

Cooking Time: 10 min

1. Preheat a grill or broiler; fire should be quite hot.

2. Place the meat between two layers of wax paper or plastic wrap and pound it gently so that it is about 1/8-inch thick.

3. Brush one side of each piece of meat with a little soy sauce.

4. Cut the scallions into length about the same width as the meat and place a small bundle of them at one of the narrow ends of each slice.

5. Roll the long way, securing the roll with a toothpick or two.

6. (You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding) Brush the exterior of the roll with a little more sauce.

7. Grill until brown on all sides, a total of about 6 minutes for chicken, 4-5 minutes for pork or veal, 4 minutes or less for beef.

8. Optional fillers: Scallions work very well; so do chives.

9. You could also use small amounts of lightly cooked, chopped spinach or chard; cooked, chopped shiitake (or other) mushrooms; julienned and lightly cooked carrots; parboiled asparagus spears.

10. As alternatives to soy sauce and prefer sweeter palette, you can also use teriyaki sauce.

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