Gyuniku no negimaki (scallion-stuffed beef rolls)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Beef; London broil, top round or similar cut |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Mirin |
| 1 | teaspoon | Fresh ginger root - finely grated |
| 3 | Scallions trimmed using all parts | |
| Flour | ||
| Vegetable oil | ||
| ½ | Lemon; cut into 4 wedges | |
Directions
This recipe is from the book: The Complete Book of Japanese Cooking by Elisabeth Lambert Ortiz with Mitsuko Endo.
Cut beef into pieces about 5 x 3 x ⅛" thick. (Easier if partially frozen) Combine soy, mirin and ginger, marinate beef at least 30 mins. Cut scallions into 3" pieces, lay on beef sltrips. Dab a little flour on end of each beef strip and roll up. Coat rolls lightly in flour.
Heat 2-3" oil in a tempura pan or saucepan to about 340 F or until bubbles form around a wooden chopstick. Fry rolls a few at a time about 2 mins.
turning once or twice. Drain on rack or paper towels. Garnish with lemon wedges and squeeze over rolls. Serve hot and soonest. Serves 4 Variation: Instead of deep frying, rolls may be sauteed (don't coat with flour). Heat 2 T oil in a skillet and saute over medium high heat, turning to brown all over, about 3 - 4 mins. The flavor is surprisingly different.
Posted to recipelu-digest by MickieX <MickieX@...> on Mar 28, 1998
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