BEEF AND ASPARAGUS NEGIMAKI
This Japanese appetizer makes a great bite-size hors d'oeuvre for parties.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.
- Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
- Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
- Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.
- Grill or broil negamaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.
ASPARAGUS BEEF SAUTE
I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
BEEF NEGIMAKI
Steps:
- Unwrap the steak, trim it, pat it dry with paper towels, and then place it on a plate. Put the steak in the freezer for 30 minutes.
- After 30 minutes, thinly slice the steak against the grain on an angle into pieces 1 ½ to 2 inches wide and ½ to 1 inch in thickness.
- Place three pieces of meat on a piece of parchment or plastic wrap. Top with another piece of parchment or plastic wrap.
- Pound the meat so that it is about 3/16-inch in thickness. Repeat with the remaining pieces of meat.
- Layer 3 pieces of meat on a cutting board to create a 7 to 8-inch square.
- Lay 3 scallions, with the white parts facing out, on the meat.
- Starting with the bottom edge, roll the meat and scallions into a tight cylinder. Secure the roll with three toothpicks. Repeat with the remaining beef and scallions.
- In a small bowl, whisk together soy sauce, mirin, sugar, and ginger.
- Place the rolls in a baking dish and pour the marinade over the meat rolls. Turn the rolls to coat in the marinade. Let them sit in the marinade at room temperature for 15 minutes.
- Add oil to a large skillet and heat over medium-high heat. Remove the rolls from the marinade and place them into the hot skillet (set the marinade aside, you'll need it later).
- For medium-rare Negimaki, cook for 5-6 minutes, turning occasionally. For Medium cook for 6-7 minutes, and medium-well for 7-8 minutes.
- Remove the rolls from the pan and tent with foil on a cutting board.
- Add remaining marinade to the hot pan and cook until it has reduced and is syrupy, about 2 minutes (the sauce will thicken as it cools).
- Remove the toothpicks from the rolls and slice each roll into 4-5 pieces. Arrange the sliced rolls on a plate and serve with sauce, rice, and a sprinkling of sesame seeds (optional).
Nutrition Facts : ServingSize 5 pieces, Calories 461 kcal, Carbohydrate 44 g, Protein 42 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 1862 mg, Fiber 1 g, Sugar 17 g
BEEF ROLLS WITH ASPARAGUS
Asparagus is wrapped in thinly sliced beef, then cooked in flavoursome sauce which is similar to teriyaki sauce. Perfect for appetiser or as party food. Instead of asparagus, you could use green beans or shallots. Or to give more colour to it, you could add carrots. Julienned burdock goes well with beef as well.
Provided by Yumiko
Categories Appetizer
Time 15m
Number Of Ingredients 6
Steps:
- Remove hard part of the asparagus stem at lower end and cut into half length each (Note 3).
- Boil water in a pan, add a pinch of salt and par boil asparagus for 30 seconds to 1 minute. Drain.
- Spread a beef slice on a cutting board, place 3 pieces of asparagus at the end closer to you and roll forward. The asparagus should be wrapped in 2 layers of the beef.
- Repeat and wrap the rest of the asparagus with beef. This will make 6 uncooked beef rolls.
- Heat a frying pan with oil over medium high heat. Add beef rolls and cook, rolling them occasionally to brown beef rolls evenly. When surface of the beef is slightly burnt all over (a couple of minutes), remove excess oil with kitchen paper as the sauce will not coat the beef well if there is too much oil.
- Add Sauce ingredients to the pan and coat the beef roll with the sauce.
- When the sauce is almost evaporated, turn the heat off and remove the beef rolls onto a cutting board.
- Cut each roll into 3 or 4cm (1¼-1½") depending on the length of the roll and your preference. Place the rolls upright on a plate and serve. (Note 4)
ASPARAGUS NEGIMAKI (JAPANESE BEEF ROLLS)
Asparagus and beef roll, seasoned with teriyaki sauce, and grilled. An extremely simple dish to prepare which makes an elegant presentation as an appetizer; it also works well as the main dish served over steaming white rice.
Provided by threeovens
Categories Vegetable
Time 15m
Yield 24 beef rolls, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan.
- Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking.
- In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool.
- Cut green onions in fourths, lengthwise, so you have long strips.
- Slice beef in 1/4 inch slices, then pound to tenderize and thin out.
- Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper.
- Place an asparagus spear and a piece of green onion on the beef slice and roll up.
- Do the same with the remaining asparagus and beef.
- Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture.
- Remove to a serving platter and drizzle generously with soy sauce mixture.
BEEF NEGIMAKI
Steps:
- Cut each spring onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. Set aside.
- Trim ends of asparagus spears so that just 4 inches of the floret end remains. Set aside.
- Lay out beef slices on a work surface, like tall rectangles. Place a green and a white portion of onion and 1 piece of asparagus across the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.
- Brush each roll with teriyaki sauce.
- Preheat the grill, grill pan or broiler. Grill or broil for 3 minutes. Turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes.
- Serve immediately.
JAPANESE BEEF ROLLS
This is a simple dish which adds an Asian flair to the dinner table with ease. Some preparation is required but it can be put together in advance and cooked only minutes before you're ready to eat. A healthy and filling meal, it can be served with rice, or for the carb-conscious, by itself.
Provided by Elegant Chef
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Blanch asparagus by lowering it in a strainer into boiling water; cook just until bright green, about 30 seconds, and then transfer asparagus into ice water to stop the cooking. Set aside.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiling pan.
- To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.
- Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to overcook; this could burn the steaks or make the meat tough.
Nutrition Facts : Calories 688.7 calories, Carbohydrate 5.9 g, Cholesterol 242.4 mg, Fat 29.1 g, Fiber 2.1 g, Protein 95.1 g, SaturatedFat 10.5 g, Sodium 583.2 mg, Sugar 1.9 g
GINGERED BEEF WITH LEEKS AND ASPARAGUS
Steps:
- To make marinade, mix first 6 ingredients and thoroughly mix with the beef. Let stand for at least 1 hour, preferably overnight, refrigerated. In a hot pan or wok, coat with Canola oil and add leeks, garlic and ginger. Stir for 3 minutes to caramelize. Add drained beef and stir for 2 minutes. Add asparagus and heat thoroughly. Check for seasoning. Serve immediately with starch of choice. For me, that means rice.
ASPARAGUS BEEF LO MEIN
This springtime beef lo mein recipe is as easy as it gets. Ramen noodles make it extra fun. -Dottie Wanat, Modesto, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Toss beef with 1/2 teaspoon seasoning from a ramen seasoning packet (discard remaining opened packet). In a small bowl, mix hoisin sauce and 1/4 cup water. , In a saucepan, bring remaining water to a boil. Add noodles and contents of the unopened seasoning packet; cook, uncovered, 3 minutes. Remove from heat; let stand, covered, until noodles are tender., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry asparagus with garlic until crisp-tender, 1-3 minutes. Stir in hoisin sauce mixture; bring to a boil. Cook until slightly thickened. Stir in beef; heat through. Serve over noodles.
Nutrition Facts : Calories 511 calories, Fat 21g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 1367mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 3g fiber), Protein 31g protein.
ASPARAGUS NEGIMAKI (JAPANESE BEEF ROOLS)
This is an asparagus and beef roll, seasoned with teriyaki sauce, and grilled. An extremely simple dish to prepare which makes an elegant presentation as an appetizer; it also works well as the main dish served over steaming white rice.
Provided by Lucy Selvaggio-Diaz
Categories Meat Appetizers
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat a grill pan until hot. Also bring a pot of salted water to a boil.
- 2. Blanch the asparagus spears in the salted water for about a minute. Drain and plunge the asparagus into an ice water bath to stop the cooking.
- 3. In a small saucepan, combine soy sauce, sugar, mirin, ginger, and garlic. Heat over medium heat until reduced and slightly thickened. Set aside and let cool.
- 4. Cut the green onions, lengthwise, into fourths, so that you have long strips.
- 5. Slice the beef into 1/4-inch slices. Gently pound them to both tenderize and thin out. Dip the slices into the soy sauce mixture and place on a clean work surface. Season with black pepper.
- 6. Place an asparagus spear and a piece of green onion on a beef slice and roll up. Do the same with the remaining asparagus and beef.
- 7. Grill the beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture. Remove to a serving platter and drizzle generously with the soy sauce mixture.
BEEF AND ASPARAGUS NEGIMAKI
It's so good you'll want to make it again and again.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together hoisin sauce, mirin, rice vinegar, sesame oil, and 2 tsp sesame seeds to combine. Transfer half (about 1/2 cup) to a small measuring cup. Cut pounded flank steak into 3- by 4-in strips, add to bowl and toss to coat; let sit 15 minutes. Meanwhile, heat grill to medium-low. Thinly slice 1 scallion and set aside for serving. Quarter remaining 7 scallions lengthwise, then trim them to 6 inches long. Trim asparagus to 6 inches long. Toss scallions and asparagus in olive oil. Taking a strip of steak, place 1 scallion quarter and 1 asparagus stalk perpendicular to the 4-inch side. Roll and secure the steak with a toothpick through the vegetables. Repeat with remaining meat and vegetables. Grill covered, basting twice with reserved marinade, until lightly charred and just cooked through, about 2 minutes per side. Remove toothpicks and serve immediately, sprinkling with sliced scallion and remaining tsp sesame seeds.
BEEF AND ASPARAGUS NEGIMAKI
.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 7
Steps:
- Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.
- Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
- Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
- Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.
- Grill or broil negimaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 11.5 g, Cholesterol 43.4 mg, Fat 10.3 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 4 g, Sodium 937.2 mg, Sugar 8.1 g
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- Cut steak crosswise into 2 equal portions. Arrange steak on a work surface with long side facing you, then top each with 2 of scallions, lengthwise. Roll steaks around scallions, jelly-roll style, and secure with kitchen string at 1-inch intervals. Trim scallions flush with the steaks.
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- Remove steak rolls from marinade, reserving marinade. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add the steak rolls and cook, turning every 2 minutes, until cooked though, about 8 minutes. Transfer rolls to a cutting board; cover loosely with foil to keep warm. Add reserved marinade, the mirin, and sake to skillet. Bring to a simmer and cook until flavors are blended, about 30 seconds.
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- Preheat one side of the grill to medium-high (or build a medium-high-heat fire on one side of a charcoal grill); leave the other side unheated.
- Mix hoisin, water, tomato paste, vinegar, sesame oil and crushed red pepper in a medium bowl until smooth. Spoon 2 tablespoons of the mixture into a small bowl. Set the rest aside.
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- Just get a large bowl out, add all the ingredients and stir it up. Set it aside till you are ready to add the beef.
- If you can find thinly sliced beef called "rouladen" you can skip to the step of cutting your beef to the proper size.
- Let your butter sit till it comes to room temperature or microwave it for 10-15 seconds at a time until its soft, but be careful it doesn't melt!
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