Ingredients for Asparagus Negimaki Japanese Beef Rolls
- Salt, to taste (for salted water)
- 1 pound asparagus spears
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons mirin
- 1 tablespoon fresh grated ginger
- 2 cloves minced garlic
- 4-5 green onions
- 1 pound beef tenderloin or sirloin
- Freshly ground black pepper, to taste
- 2 cups water
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How to Make Asparagus Negimaki Japanese Beef Rolls
- Preheat grill pan or skillet over medium-high heat.
- Bring 2 cups of salted water to a boil in a saucepan over medium-high heat.
- Add 1 pound asparagus spears and blanch for 1 minute.
- Immediately transfer asparagus to an ice bath to stop cooking. Drain well.
- In a small saucepan, whisk together 1/4 cup soy sauce, 2 tablespoons sugar, 2 tablespoons mirin, 1 tablespoon grated ginger, and 2 cloves minced garlic.
- Bring to a simmer over medium heat, stirring occasionally, until the sauce reduces and slightly thickens (about 5-7 minutes).
- Remove from heat and let cool completely.
- Cut 4-5 green onions lengthwise into quarters.
- Slice 1 pound beef sirloin or tenderloin into 1/4-inch thick slices. Gently pound each slice to about 1/8-inch thickness using a meat mallet.
- Dip each beef slice into the cooled teriyaki sauce.
- Season lightly with freshly ground black pepper.
- Place 1-2 asparagus spears and a piece of green onion onto the center of each beef slice.
- Tightly roll the beef around the asparagus and green onion, securing with a toothpick if needed.
- Grill the beef rolls for 2-3 minutes per side, or until slightly charred and cooked to your desired doneness. Brush frequently with the remaining teriyaki sauce.
- Remove from grill, remove toothpicks (if used), and arrange on a serving platter.
- Drizzle generously with extra teriyaki sauce and serve immediately over steamed rice (optional).
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
40g
Fat
41g
Carbs
4g
