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 AND SCALLION ROLLS
This thinly-sliced beef dish is reminiscent of Japanese favorite, negimaki.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes. Stir in 1 tablespoon soy sauce. Transfer to a plate; wipe skillet clean.
- Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick. Season with salt and pepper. Divide bell pepper and scallions among slices. Roll tightly into bundles; secure each with a toothpick.
- Heat remaining tablespoon oil in same skillet over high heat. Working in two batches, sear rolls until browned on all sides, 3 to 4 minutes. Transfer to a plate; cover to keep warm. Wipe skillet clean.
- Add 2 tablespoons water, remaining 2 tablespoons soy sauce, vinegar, and sugar to skillet. Cook over medium heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes. Remove toothpicks. Drizzle rolls with sauce.
Nutrition Facts : Calories 406 g, Fat 33 g, Protein 21 g
GLAZED BEEF-AND-SCALLION ROLLS
Provided by Jane Sigal
Categories dinner, easy, quick, weekday, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large shallow baking dish, whisk the soy sauce with the marmalade, brown sugar, garlic, sesame oil, sesame seeds, pepper and cayenne powder.
- Bring a large skillet of water to a boil. Add the scallions and cook until bright green, about 30 seconds. Transfer to a plate and pat dry. Add the asparagus and cook until bright green, about 1 minute; transfer to plate and pat dry.
- Lay a slice of beef on a work surface. Arrange a scallion and an asparagus spear crosswise at a short end and roll up. Add to soy sauce glaze and turn to coat. Repeat with remaining beef rolls.
- Brush a grill pan with canola oil and heat over high heat until smoking. Working in batches, cook beef rolls until nicely charred all over, about 15 seconds per side. Transfer to a platter or plates.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 30 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 1812 milligrams, Sugar 18 grams, TransFat 1 gram
BEEF ROLL
This recipe was inspired by the beef roll from Pine and Crane in Los Angeles, CA.
Provided by Claire Thomas : Food Network
Time 3h40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the braised beef: Heat the oil in a large pot over medium-high heat. Then add the beef shanks, browning deeply on each side, about 5 minutes per side. Set aside.
- Add the ginger, dried chiles and scallions and saute until fragrant. Add the soy sauce, wine, sugar, cloves, fennel, white pepper, star anise, cardamom and cinnamon stick. Return the beef to the pot, add enough water to cover and bring to a simmer. Cover and cook gently until tender when pierced with a fork, about 2 hours.
- Shred the beef with forks and set aside. Reserve 6 tablespoons of the braising liquid and mix with the hoisin sauce in a small bowl until smooth.
- For the wraps: Combine the flour, water and oil and knead until smooth and pliable, about 5 minutes; the dough should be slightly tacky. Cover with plastic wrap and rest for 10 to 15 minutes. The resting is important, don't skip it!
- Roll the dough out into a 10-by-14-inch rectangle and then roll into a log. Cut into 6 pieces. On a lightly floured surface, press down on your small piece of dough and roll into a circle, about 1/4-inch thick. Let rest for 10 minutes.
- Stretch each circle out until you can see light coming through the dough. Set aside with a damp cloth on top. When ready to use, heat up a little oil on a griddle or large saute pan over medium- high heat; the pan should be hot but not smoking. Place the wrap in the pan and cook until golden brown on one side. Then flip and cook until just cooked on the other side. Repeat with the remaining wraps.
- To assemble: Brush 1 tablespoon of the hoisin sauce evenly onto the less cooked side of the wrap. Evenly layer the beef onto the wrap. Add the cilantro, cucumber and scallions. Roll up, slice and enjoy!
MARVEL'S BEEF AND SCALLION ROLLS (NEGIMAKI)
Fantastic appetizer (or main) for beef eaters, these negimaki beef rolls are elegant and easy. Great with a shot of sake or cold beer. Prepare in advance and cook them up when your guests arrive. You'll make this more than once!
Provided by Marvel's Kitchen
Categories Appetizers and Snacks Meat and Poultry Beef
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
- Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
- Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.
Nutrition Facts : Calories 111.6 calories, Carbohydrate 7.2 g, Cholesterol 19.3 mg, Fat 5.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 2.8 g, Sodium 496.9 mg, Sugar 5.3 g
BEEF WITH SCALLIONS
Provided by Craig Claiborne
Categories dinner, easy, quick, main course
Time 10m
Yield 6 or more servings
Number Of Ingredients 9
Steps:
- Cut the flank steak crosswise in half, and place each half on a flat surface. Holding a knife or cleaver parallel to the center of the meat, cut the steak in half. Stack the halves and cut the meat crosswise into very thin shreds.
- Put the meat into a mixing bowl. Blend the soy sauce, wine and sugar, and pour the mixture over the meat. Blend with the fingers.
- Heat half of the oil in a wok or skillet, and when it is very hot, add the beef mixture, garlic, ginger and salt. Cook about 30 seconds over very high heat, stirring constantly. Spoon the mixture into a serving dish.
- Heat the remaining oil in a wok or skillet, and add the scallions. Cook, stirring rapidly, about 20 seconds. Scatter the scallions over the beef and serve.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 3 grams, Sodium 217 milligrams, Sugar 1 gram, TransFat 0 grams
CHINESE SCALLION PANCAKE BEEF ROLLS
This is a favorite in our household, and it's perfect for using up leftover roast beef. The green onion cake dough is easy to make and cooks quickly. Then just reheat the sliced beef in a frying pan with a sweet and savory sauce. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place flour and salt in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Sprinkle each with 1 tablespoon green onion. Roll up jelly-roll style; holding 1 end of the rope, wrap dough around, forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large cast-iron or other heavy skillet, heat 1 tablespoon canola oil. Cook pancakes, 1 at a time, over medium-high heat until golden brown, 2-3 minutes on each side, adding more oil as needed; keep warm. , In the same skillet, heat sesame oil over medium-high heat. Add onion, garlic and ginger; cook and stir until tender, 5-6 minutes. Add the remaining ingredients; cook until heated through, 3-4 minutes longer. Spoon about 1/4 cup beef mixture down center of each pancake. If desired, sprinkle with sliced green onions. Roll up tightly and serve.
Nutrition Facts : Calories 390 calories, Fat 20g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 898mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
NEGIMAKI - JAPANESE BEEF AND SCALLION ROLLS
Make and share this Negimaki - Japanese Beef and Scallion Rolls recipe from Food.com.
Provided by dicentra
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare scallions: Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.
- Prepare beef: Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide).
- Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.
- Assemble rolls: Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you.
- Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid.
- Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.
- Marinate rolls: Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
- Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.
- Cook rolls: Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.)
- Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board.
- Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.
- Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.
Nutrition Facts : Calories 269, Fat 12.8, SaturatedFat 4.3, Cholesterol 46.5, Sodium 908.8, Carbohydrate 6.6, Fiber 0.5, Sugar 4, Protein 25.9
SCALLION BEEF STIR-FRY
Scallion beef stir-fry, pronounced cong bao ngau in Cantonese and cong bao niu (葱爆牛) in Mandarin, is a great dish, and some good "wok hay" from a trusty carbon steel wok makes all the difference.
Provided by Bill
Categories Beef
Time 45m
Number Of Ingredients 14
Steps:
- Mix the beef with 2 teaspoons oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Let marinate at room temperature for 30 minutes.
- Combine the sesame oil, soy sauce, hoisin sauce, hot water, and white pepper into a small bowl; mix well and set aside. Spread the beef out on a plate, and sprinkle on 3 tablespoons of cornstarch. Toss to coat the beef lightly, shaking off any excess.
- Heat your wok until just smoking, and spread a quarter cup of oil around the wok. Add the beef and let the beef sear in the oil on one side for 30 seconds. Flip and let sear for another 30 seconds, and transfer to a plate. Turn down the heat to medium low and remove/discard the excess oil (if there is too much) leaving about 2 tablespoons of oil in the wok.
- Add the ginger and let it cook for 15 seconds until it is just caramelized. Turn up the heat to the highest setting, and add the white portions of the scallions. Quickly add 1 tablespoon of Shaoxing wine, while continuing to stir-fry to deglaze the wok.
- Next, add the beef and the rest of the scallions. Stir fry everything together for about 30 seconds, and add the sauce you prepared earlier. Continue to stir-fry. Hopefully your wok is hot enough, and you can get a nice scorch on your scallions (we say this because not all stoves can get up to the same level of BTUs!). Continue to stir-fry until the liquid has evaporated, and all of the sauce is clinging to the beef and scallions (are you drooling yet?). Spread 1 tablespoon of shaoxing wine around the perimeter of the wok. It should be sizzling and evaporate immediately; toss the dish again until the wine is cooked off to generate more wok hay. Turn off the heat, plate and serve!
Nutrition Facts : Calories 235 kcal, Carbohydrate 7 g, Protein 17 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 455 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEEF NEGIMAKI
Sweet, tender, and juicy beef negimaki! Thinly pounded skirt steak or flank steak is rolled up with blanched scallions, then pan seared or grilled with our 3 ingredient homemade teriyaki sauce. The beef is crispy on the outside and medium-rare at the center. Serve with extra teriyaki sauce and sesame seeds for an easy, Japanese-inspired dinner! GF, DF
Provided by Ari Laing
Categories Dinner
Time 55m
Number Of Ingredients 7
Steps:
- Blanch the scallions. Trim the ends off each scallion, then cut into pieces about 3" long. Bring a medium saucepan of water to a boil, then add 1 tsp Kosher salt. Add the scallions and cook for 30-45 seconds, or until just beginning to wilt. Submerge the scallions in an ice bath, then drain and transfer to a paper towel lined plate.
- Prepare the steak. Place steak in a freezer for 20 minutes to make it easier to slice. When ready, trim off excess fat (it's okay to leave some on, just remove large pieces!), then slice with the grain into pieces that are about ½" thick.
- Pound the steak. Place three pieces of sliced beef on a piece of plastic wrap or parchment paper, leaving a few inches in between each. Top with another piece of plastic wrap or parchment, then use a meat mallet to pound into ⅛" thick slices. Set aside, then repeat with remaining steak.
- Assemble the maki rolls. Working on a cutting board, overlap three pieces of steak to form a rectangle. Season very lightly with Kosher salt, then place 3-4 pieces of blanched scallion along the short end. Roll the steak, then secure with either kitchen twine or toothpicks. Repeat with remaining steak and scallions.
- Coat with rice flour, optional. Place ¼ cup rice (or all-purpose) flour in a medium bowl. Toss each maki roll very lightly with rice flour, dusting off any excess.
- Cook the negimaki. Heat a large cast iron or heavy bottom skillet over medium-high heat. Add 2 Tbsp grapeseed oil (or other light oil). When hot, add negimaki beef rolls and cook for 2-3 minutes per side, about 8-9 minutes total, until seared and crispy on the outside, but medium-rare at the center. Right as you turn the beef for the last time, pour in all of the teriyaki sauce. It will bubble, then simmer and thicken further.
- Slice, then serve. Allow the meat to rest for 5-10 minutes, then remove kitchen twine and slice into 1" thick pieces. Serve immediately with sesame seeds and extra sauce drizzled on top.
Nutrition Facts : Calories 368 kcal, Carbohydrate 14 g, Protein 36 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1484 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving
BEEF AND SCALLION ROLL-UPS
Make and share this Beef and Scallion Roll-Ups recipe from Food.com.
Provided by dicentra
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan of boiling water, cook the scallions for 30 seconds; drain. In a bowl, whisk together the beer, soy sauce and sugar; set aside.
- Trim each roast beef slice to about 4 by 5 inches. Season with salt.
- Lay a small cluster of scallion and cucumber slivers on the bottom edge of each slice and roll tightly to form a log; secure with a toothpick along the length of the roll.
- Repeat with the remaining beef, scallions and cucumber. Using a basting brush, coat the logs with the reserved beer sauce; let stand for 10 minutes.
- Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the beef rolls (reserve the sauce) and cook, turning, until the sides are brown, about 5 minutes.
- Transfer to a plate. Add the reserved beer sauce to the skillet and simmer until syrupy, about 2 minutes.
- Remove the toothpicks from the beef rolls; discard. Cut the rolls into quarters. Top with the sauce.
- Top the cooked rice with the cilantro and serve with the roll-ups.
Nutrition Facts : Calories 103.8, Fat 4.4, SaturatedFat 0.8, Cholesterol 8.8, Sodium 1185.8, Carbohydrate 10.8, Fiber 0.5, Sugar 7.9, Protein 4.9
More about "beef and scallion roll ups food"
BEEF NEGIMAKI - JAPANESE BEEF ROLL UPS - CHOPSTICK …
From chopstickchronicles.com
5/5 (8)Total Time 25 minsCategory Main DishCalories 145 per serving
- Cut the blanched scallions into 5cm (2 inch) wide strips. Cut carrots into sticks and cut green beans in half then parboil them and set aside.
- Lay the thinly slice beef on a chopping board and place prepared scallions and vegetables on the beef then tightly roll it up. The beef stlip should be about 20cm (8 inch) long. If the meat is shorter than it, overwrap beef slices slightly to make it 20cm (8 inch) long.
FAST AND EASY RECIPE FOR BEEF AND SCALLION ROLLS ...
From popsugar.com
Cuisine Other AsianCategory Main Dishes, BeefHome Country USTotal Time 50 mins
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes. Stir in 1 tablespoon soy sauce. Transfer to a plate; wipe skillet clean.
- Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick. Season with salt and pepper. Divide bell pepper and scallions among slices. Roll tightly into bundles; secure each with a toothpick.
- Heat remaining tablespoon oil in same skillet over high heat. Working in two batches, sear rolls until browned on all sides, 3 to 4 minutes. Transfer to a plate; cover to keep warm. Wipe skillet clean.
- Add 2 tablespoons water, remaining 2 tablespoons soy sauce, vinegar, and sugar to skillet. Cook over medium heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes. Remove toothpicks. Drizzle rolls with sauce.
GLAZED JAPANESE BEEF-AND-SCALLION ROLLS - FOOD AND WINE
From foodandwine.com
Servings 6Total Time 45 mins
- In a small skillet of boiling water, blanch the asparagus until bright green, about 1 minute. Using a slotted spoon, transfer the asparagus to a plate and pat dry. Add the scallions to the skillet and blanch until bright green, about 45 seconds; transfer to the plate and pat dry. Lightly season the vegetables with salt and lightly coat with sesame oil.
- Set a slice of beef on a work surface and season with salt and pepper. Arrange an asparagus stalk and a scallion lengthwise on the meat; trim them flush with the meat. Roll up the meat around the asparagus and scallion and secure with a toothpick. Repeat with the remaining slices of beef, asparagus and scallions.
- In a small bowl, mix the miso with the soy sauce, mirin, sugar and ginger. Put the beef rolls in a shallow baking dish and coat generously with the miso mixture. Let stand for 20 minutes.
- Heat a grill pan over high heat. Lightly brush the pan with vegetable oil. Add the beef-and-scallion rolls and cook over high heat until nicely charred all over, about 1 minute per side. Transfer to a cutting board and remove the toothpicks. Slice each roll on the diagonal 1 1/2 inches thick. Arrange the slices on a platter, cut sides up, and serve right away.
BEEF AND SCALLION ROLL-UPS RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 30 mins
- Season with salt. Lay a small cluster of scallion and cucumber slivers on the bottom edge of each slice and roll tightly to form a log; secure with a toothpick along the length of the roll.
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MONGOLIAN BEEF WITH SCALLIONS RECIPE - FOOD AND WINE
From foodandwine.com
4/5 (1)Total Time 45 minsServings 4
- In a shallow bowl, toss the sirloin with the cornstarch and let stand for 10 minutes. Meanwhile, in a small bowl, whisk the soy sauce with the Shaoxing wine, oyster sauce, Sriracha and sesame oil.
- In a wok or large skillet, heat the peanut oil until shimmering. Add the sirloin and stir-fry over high heat until browned and the edges are crisp, about 4 minutes. Using a slotted spoon, transfer the meat to a plate.
- Add the ginger and garlic to the wok and stir-fry over high heat until golden, about 1 minute. Add the sirloin and scallions and stir-fry over high heat until the scallions just start to soften, about 3 minutes. Add the soy sauce mixture and stir-fry over high heat until the sauce has thickened, about 3 minutes. Season with salt and pepper. Spoon the Mongolian beef over steamed rice, sprinkle with sesame seeds and serve.
TERIYAKI STEAK ROLLS 野菜の牛肉巻き - JUST ONE COOKBOOK
From justonecookbook.com
4.5/5 (16)Total Time 25 minsCategory Main CourseCalories 360 per serving
- In a small saucepan, fill enough water to blanch the vegetables. Bring to a boil. Once boiling, add in carrots and cook for 1-2 minutes, then add green beans to cook another minute. Cooking time may vary depending on the amount and thickness of veggies. Drain well and set aside.
- Place a slice of meat on the cutting board, and sprinkle salt and pepper. Then put green beans and carrots on one end of the meat and start rolling them up.
TORTILLA ROLL UPS WITH CORNED BEEF, GREEN OLIVES, AND ...
From mycasualpantry.com
5/5 (1)Total Time 8 hrs 20 minsCategory AppetizerCalories 82 per serving
- In a mixing bowl, combine cream cheese, chopped olives, scallions, and corned beef. Stir until combined.
- On a tortilla, spread approx. 1/4 cup of the cream cheese mixture, spreading to the edges. Roll up the tortilla and set aside. Repeat with the remaining tortillas.
- Wrap the roll-ups in plastic wrap and refrigerate at least 4 hours or overnight. Slice into 1/2-inch slices and serve on a platter, garnished with chopped scallions.
BEEF NEGIMAKI (JAPANESE STEAK AND SCALLION ROLLS ...
From zestfulkitchen.com
5/5 (2)Total Time 456760 hrs 39 minsCategory Main DishCalories 394 per serving
- Combine soy sauce, honey, mirin, and sake in a small saucepan over medium. Bring to a simmer, stirring to combine, and cook until slightly syrupy and reduced by half (about ⅔ cup), 8–10 minutes. Off heat, stir in 1 tablespoon sesame seeds and ginger, if using. Divide sauce evenly between 2 bowls and let cool; set one bowl aside for serving.
- Transfer steak to a cutting board and, starting at narrow tapered end, slice steak ⅜-inch thick on bias against grain until width of steak is 7-inches (depending on size of steak, you will need to remove 2–3 slices until steak measures 7-inches across). Cut steak in half lengthwise then continue to cut each half (on a bias and against the grain) into ⅜-inch thick slices. You should have at least 24 slices. Pound each slice to 3/16-inch thickness using a flat meat tenderizer or rolling pin.
- Arrange 3 slices of meat on cutting board with short side of slices facing you, overlapping slices by ¼-inch and alternating tapered ends to form a rough rectangle 4–6-inches wide and at least 4-inches long.
GRILLED SCALLION PANCAKE BEEF ROLLS RECIPE :: THE MEATWAVE
From meatwave.com
Cuisine ChineseTotal Time 1 hr 11 minsServings 4
- To make the beef: In a small bowl, whisk together soy sauce, brown sugar, garlic, Shaoxing wine or sherry, ginger, 5-spice powder, sesame oil, and white pepper. Place beef in a large Ziploc bag, pour in marinade, and toss to distribute. Place bag in refrigerator and marinate for 1 to 4 hours.
- To make the scallion pancakes: Place flour in the workbowl of a food processor fitted with a steel blade. With the processor running, drizzle in water and process for 15 seconds. If dough does not come together, add additional water, 1 tablespoon at a time, until a solid ball forms. Transfer dough to a lightly floured work surface and knead until smooth, about 1 minute. Cover dough with a damp kitchen towel or plastic wrap and let rest at room temperature for 30 minutes.
- Divide dough into 4 equal pieces and roll each into a smooth ball. Working one ball at a time, roll out into a circle roughly 8-inches in diameter on a lightly floured surface. Paint a layer of sesame oil over surface of dough using a pastry brush, sprinkle with salt, then roll closed like a jelly roll. Starting at one end, twist the roll up into a spiral and tuck end of dough underneath. Re-roll dough into an 8-inch circle, brush again with sesame oil, and sprinkle lightly with sliced scallions. Repeat process of rolling closed like a jelly roll and twisting into a spiral. Roll dough out into a 8-inch disk. Repeat with remaining dough.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place dough on grill and cook until crisp and lightly charred, about 1 minute. Flip dough over and continue to cook until second side slightly crisps and chars, about 1 minute more. Transfer to a plate and cover with kitchen towel.
JAPANESE GRILLED STEAK & SCALLION ROLLS (NEGIMAKI) RECIPE ...
From recipezazz.com
Servings 4-6Calories 468 per serving
- In a saucepan over high heat bring the first 4 ingredients (soy sauce - mirin) to a simmer, stirring to dissolve the sugar. Reduce heat to medium and cook until reduced to 1/2 cup (3-5 minutes). Divide only between bowls and let cool. Cover 1 bowl with plastic wrap and set aside for serving.
- Place steak on a cutting board and starting at the narrow end slice steak 3/8 inch thick on the bias against the grain until the width of steak is 7 inches. Cut steak in half lengthwise and contuse to slice each half on the bias against the grain -- you should have 24 slices. Pound each slice between 2 sheets of plastic wrap to a thickness of 3/16th inch.
- Arrange 3 slices on a cutting board with short side of slices facing you (overlap slices by 1/4 inch and alternating tapered ends if necessary) to form a rectangle that measures 4 x 4 inches. Place 4 scallion halves along the edge of the rectangle nearest to the edge of the counter, with the white tips hanging over the edges of the steak on either side. Starting from the bottom edge and rolling away from you, roll into a tight cylinder. Insert 3 toothpicks into the end flaps and center of the roll. Transfer to a platter and repeat with remaining steak and scallions. (***rolls may be assembled and refrigerated up to 24 hours).
CHINESE GREEN ONION PANCAKE BEEF ROLLS ... - SIFT & SIMMER
From siftandsimmer.com
Ratings 8Category Side DishCuisine Asian, Chinese, TaiwaneseTotal Time 2 hrs 30 mins
- Make the spice packet: Place all of the whole spices: star anise, cinnamon, fennel seed, dried chilies, sichuan peppercorn, white peppercorn) into a cheesecloth and tie with a string. Set aside.
- To assemble, take the warm green onion pancake, spread some hoisin sauce on it with a pastry brush, add the sliced beef, cucumbers, cilantro and green onions and roll up tightly with the seam-side facing down.
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From misschinesefood.com
Servings 3Estimated Reading Time 50 secsCategory Dessert
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From seriouseats.com
5/5 (2)Total Time 1 hrCategory AppetizerCalories 336 per serving
KIMCHEE BEEF SCALLION PANCAKES RECIPE | MING TSAI | FOOD ...
From foodnetwork.com
Category Main-DishSteps 9Difficulty IntermediateTotal Time 30 mins
BEEF & SCALLION ROLLS (NEGIMAKI) - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
Cuisine JapaneseCategory Appetizers, Low-Carb/Keto/High ProteinServings 4
JAPANESE BEEF ROLLS RECIPE - FLAVORITE
From flavorite.net
4.5/5 (46)Total Time 40 minsCategory Entree, Dinner, AppetizerCalories 69 per serving
NEGIMAKI: JAPANESE BEEF ROLLS STUFFED WITH SCALLION AND ...
From basicallyimalwayshungry.wordpress.com
Estimated Reading Time 4 mins
GLAZED BEEF-AND-SCALLION ROLL: RECIPE - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 50 secs
TERIYAKI SCALLION BEEF ROLLS - JAPANESE FOOD - NHK WORLD
From nhk.or.jp
Servings 2Calories 260 per servingTotal Time 15 mins
PIN ON FAVORITE FOOD BLOGGERS! - PINTEREST
From pinterest.com.au
4.2/5 (47)Estimated Reading Time 4 minsServings 8
ITALIAN BEEF ROLLUPS - MRFOOD.COM
From mrfood.com
4/5 (11)Category Beef
BEEF AND ENOKI SCALLION ROLLS | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
RECIPE FOR CHINESE BEEF ROLL - FOOD52 | FOOD COMMUNITY ...
From food52.com
BEEF AND SCALLION ROLLS - COOKEATSHARE
From cookeatshare.com
10 BEST ROAST BEEF CREAM CHEESE ROLL UPS RECIPES | YUMMLY
From yummly.com
MR. FOOD: ITALIAN BEEF ROLLUPS - KOAM
From koamnewsnow.com
TAIWANESE SCALLION BEEF ROLL RECIPE · I AM A FOOD BLOG ...
From pinterest.com
BEEF AND SCALLION ROLLS … | BEEF RECIPES, BEEF STEAK ...
From pinterest.com
BEEF AND SCALLION ROLLS | MEDFORD FOOD CO-OP
From medfordfood.coop
ASTRAY RECIPES: HOISIN BEEF AND SCALLION ROLLS
From astray.com
SCALLION PANCAKE BEEF ROLL 牛肉捲餅 WITH ... - YOUTUBE
From youtube.com
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