Beef Negi Maki Yaki

(from kylerhea’s recipe box)

This is good but hard to roll.You can use any other vegetables that you can slice thin and roll up. The brand of teriyaki sauce we used was OY VEY.

Source: BAYSHORE Class Recipe

Serves 2 people

Categories: BEEF, ENTREE, Faves

Ingredients

  • 1 lb skirt or flank steak, cut into 4 steak shaped pieces, pounded flat (this can usually be found already done in the grocery store)
  • 1 bunch scallions, ends trimmed
  • 4 carrots, scrubbed, sliced lengthwise into 6-8 thin pieces
  • 1 cup teriyaki sauce (low-sodium if desired)
  • 15 oz can beef broth ((low-sodium if desired)
  • salt and pepper to taste
  • 1/2 tsp Chinese 5-spice powder
  • Toothpicks

Directions

  1. Season steak with salt, pepper, and 5-spice. Lay 1 steak piece on cutting board. Place 1 scallion (halved) and 3 carrot pieces lengthwise over. Roll into a long sushi like roll. Insert toothpicks as needed to hold roll together. Do the same procedure with remaining steak pieces and vegetables. Heat a large non-stick skillet, over medium heat. Add 1/4 cup teriyaki and 1/3 cup broth to the pan, heat through. Carefully add steak pieces, 2 at a time. Simmer in liquid, 5-8 minutes (if there is not enough liquid to cover pieces 1/2 way for most of the cooking time, add more broth and a touch more teriyaki). Finish by adding 2 more tablespoons teriyaki to pan, or brush on and turn to cook (if liquid has dissolved). Repeat with 2 other uncooked beef rolls. Serve with additonal teriyaki sauce, brown jasmine rice, and a green salad with carrot ginger dressing.

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