Beef Negimaki Recipe (2024)

My cheat: I use the very thinly sliced beef I get at our local Korean market that's meant for hotpot. Eliminates the most work intensive part of the recipe and tastes great.

A great appetizer! I used it for wild game and it didn’t disappoint. I will say I don’t like green onions so I substituted asparagus and it was awesome. Family loved it. Will make again!

Pay attention to the instruction regarding the thickness of the cutlets. Mine were more than 1/16 inch thick, more like 1/8th to 1/4 inch. The product did not hold together properly because there was not enough overlap in the cutlets to secure them for grilling. This is a terrific recipe. Delicious, easy, and few ingredients. Practice and better technique on my part will make it perfect for entertaining.My family encouraged me to make it again and enjoyed my first (not perfect) attempt.

Tasted great in the end! The marinade is key. But it was a pain to make. If you’re not serving for a dinner party, skip all the butterflying, toothpicks, and rolling. Cook as is and throw the blanched scallions in at the end and be done with it.

I've never butterflied a flank steak. Is it usually thick enough that I'm not left with shreds? And, yes, I'm not the handiest with a knife.

Cutting beef or chicken into thin pieces is a lot easier if it's somewhat frozen. I pull mine out of the freezer, let it thaw on the counter until it has a little give when I poke it with my finger, then I cut it.

I've used asparagus. Would think lemon grass stalk would not be edible like that.

I have enjoyed beef negimaki as an appetizer for years at a local Japanese restaurant. This recipe is spot on!

Have always loved negamaki, can’t wait to try this version as it sounds, from previous notes, to be doable by mere mortals. Something about the flavor combination — green onions and sweet plus beef — is irresistible.

Not if you bring it up to a simmer for a couple minutes.

This was so good. We simply sliced meet thinly and then cut into pieces after wrapping. Used double mirin and no sake and no sugar. Used skewers for grill

Just way too much work. Found the directions to be confusing. I would agree with other(s) to just grill the steak and the "fixins" and call it a good meal.12 minutes on the grill too long for flank pieces.

My shortcut was beef cut for Braciole, turned out great!

We tried this tonight and it was delicious! Made it with thin sliced sandwich steak instead of flank, and finished on a gas grill. It is sweet, but with a smidge of sriracha and a squeeze of lime, we cut the sweetness a little. Definitely try it!

I have a family of picky eaters, and every one of them loves this recipe. I doubled it this time and every bit was eaten, I think they would have had more if there’d been some. It’s not difficult to make, but I do find it a little time consuming. I think the more often I make it the more organized I’ll be about the steps.

I'm not always an adventurous cook, but the simplicity of this appealed to me. I made it exactly as instructed and we loved it. My local butcher did all of the cutting for me after I showed him the recipe. Easy and delicious

Made pretty much exactly as recipe dictated only I used half as much scallions . I used the gas grill and it was really quite good.

My plan was to follow the recipe, but life got in the way:) So I prepared it as a stir fry and it was wonderful!

This was so good. We simply sliced meet thinly and then cut into pieces after wrapping. Used double mirin and no sake and no sugar. Used skewers for grill

Cutting beef or chicken into thin pieces is a lot easier if it's somewhat frozen. I pull mine out of the freezer, let it thaw on the counter until it has a little give when I poke it with my finger, then I cut it.

Tasted great in the end! The marinade is key. But it was a pain to make. If you’re not serving for a dinner party, skip all the butterflying, toothpicks, and rolling. Cook as is and throw the blanched scallions in at the end and be done with it.

Can't you get sick from eating a marinade that had raw meat in it, even if it's been simmered/thickened?

My cheat: I use the very thinly sliced beef I get at our local Korean market that's meant for hotpot. Eliminates the most work intensive part of the recipe and tastes great.

Thoughts on using a stalk of lemon grass instead of (or maybe even in addition to) the green onions?

Have always loved negamaki, can’t wait to try this version as it sounds, from previous notes, to be doable by mere mortals. Something about the flavor combination — green onions and sweet plus beef — is irresistible.

Pay attention to the instruction regarding the thickness of the cutlets. Mine were more than 1/16 inch thick, more like 1/8th to 1/4 inch. The product did not hold together properly because there was not enough overlap in the cutlets to secure them for grilling. This is a terrific recipe. Delicious, easy, and few ingredients. Practice and better technique on my part will make it perfect for entertaining.My family encouraged me to make it again and enjoyed my first (not perfect) attempt.