Gyuniku negimaki (steak & onion spring rolls)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Slice Rump Steak |
| 3 | tablespoons | Teriyaki Sauce |
| 2 | Spring Onions w/ 3\" of stalk | |
Directions
PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4" pieces. Place the steak between sheets of greasproof paper and pound into ⅛" thickness. Cut the steaks in half crosswise. Arrange the strip of onions down the length of each piece of meat. Starting with the wide end, roll into tight cylinders. Secure with toothpicks. TO COOK: Preheat grill. Dip rolls in Teriaki sauce and grill them 3" from heat for 3 minutes. Dip again in sauce and grill for another 3 minutes. Remove toothpicks, trim ends, and cut into 1" pieces. Stand each piece on end. Submitted By MARNI TUTTLE <TUTTLE@...> On WED, 3 JAN 1996 172528 -0400
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