Serves people

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Beef Negimaki


  • 6 slices of rare deli roast beef, about 1/8 inch thick, sliced into pieces about four inches square
  • 1 Tbs. Tabasco soy sauce
  • 6 green onions, tender green part only, sliced five inches long
  • 1/2 cup teriyaki sauce


Heat a heavy skillet over medium-high heat.

Sprinkle a little salt and pepper on the beef slices, and a dash of soy sauce.

Place six to eight of the green onion leaves along one end of a beef slice. Roll it up as tightly as you can, and secure with a toothpick that weaves in and out of the beef. Repeat for all of the other slices.

Put the rolls onto a griddle or in the skillet and sear all around until well browned. Reduce the heat to low and add the teriyaki sauce, bringing it to a light boil. Roll the rolls around in the sauce to saturate them thoroughly.