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Beef Negimaki Rolls Recipe

This Beef Negimaki Rolls Recipe features thin slices of tender beef wrapped around fresh scallions and glazed in a savory-sweet soy sauce, mirin, and sake sauce. It’s a classic Japanese-style appetizer or dinner dish that is quick to cook, beautifully presented, and packed with umami flavour.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course
Cuisine Japanese
Servings 4
Calories 250 kcal

Ingredients
  

For the Beef Rolls

  • 1 lb thinly sliced beef flank steak, sirloin, or ribeye
  • 6 –8 scallions green onions, trimmed
  • 1 tbsp vegetable oil
  • Salt and black pepper to taste
  • Toothpicks optional, for securing rolls

For the Sauce / Glaze

  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake or dry white wine
  • 2 –3 tbsp sugar or honey
  • 1 tsp grated fresh ginger optional
  • 1 clove garlic minced (optional)
  • The traditional sauce uses soy sauce mirin, and sake with sugar to create a balanced sweet-savory glaze that coats the beef beautifully.

Instructions
 

Step 1: Prepare the Scallions

  • Trim the root ends of the scallions and cut them into pieces roughly the same length as the beef slices. If the scallions are thick, blanch them briefly in boiling water for about 1 minute to soften them. Pat dry.

Step 2: Prepare the Beef

  • Lay the thin beef slices flat on a cutting board. If the slices are thick, gently pound them to about 1/8-inch thickness for easier rolling.

Step 3: Assemble the Rolls

  • Place 1–2 scallions at one end of each beef slice.
  • Roll the beef tightly around the scallions to form a bundle.
  • Secure with a toothpick if needed to keep the roll intact.

Step 4: Make the Sauce

  • In a small saucepan, combine:
  • Soy sauce
  • Mirin
  • Sake
  • Sugar
  • Ginger and garlic (optional)
  • Bring to a gentle simmer over medium heat and cook for about 4–5 minutes until slightly reduced.

Step 5: Cook the Negimaki

  • Heat vegetable oil in a large skillet over medium-high heat.
  • Place the beef rolls seam-side down in the pan.
  • Cook for about 2–3 minutes per side, turning occasionally until the beef is browned and nearly cooked through.

Step 6: Glaze the Rolls

  • Pour the prepared sauce over the rolls.
  • Continue cooking while turning the rolls so they are evenly coated.
  • Let the sauce simmer until it thickens into a glossy glaze.

Step 7: Slice and Serve

  • Remove toothpicks if used.
  • Slice the rolls into bite-sized pieces.
  • Drizzle extra sauce over the top and serve immediately.

Notes

  • Cooking Tips
  • Slice beef very thinly for tender rolls and quick cooking.
  • Place rolls seam-side down first to keep them from opening while cooking.
  • Avoid overcrowding the pan; cook in batches if needed.
  • Flavour Variations
  • Add red pepper flakes or chili paste for a spicy version.
  • Substitute scallions with asparagus or carrots for a different texture.
  • Finish with toasted sesame seeds for extra flavour.
  • Storage
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet with a little extra sauce to keep the beef moist.
  • Make-Ahead Tip
    You can assemble the rolls several hours in advance and refrigerate them until ready to cook.