Beef Negi Maki with Honey-Ginger Soy Sauce
- Total Time
We gave this classic Japanese appetizer a flavor-upgrade with a honey-ginger soy dipping sauce. Serve each negi maki whole or slice into fun finger-food pieces.
cooking spray1 spray(s)
uncooked lean trimmed sirloin beef12 oz, sliced crosswise into twenty to twenty-four 1/2-inch thick strips
uncooked scallion(s)4 medium, cut off ends
low sodium soy sauce⅓ cup(s)
peanut oil2 tsp, roasted-variety
garlic powder½ tsp
ginger root1 tsp, fresh, finely grated
- Preheat broiler. Coat a large baking sheet with cooking spray.
- Wrap 5 to 6 beef strips tightly around each scallion and secure each piece of beef with a piece of a wooden toothpick; transfer negi maki to prepared baking sheet. (Note: Break toothpicks in half to secure beef around scallions – this prevents them from charring under the broiler since less wood is exposed. To be extra cautious, soak them in water first.)
- In a small bowl, whisk together soy sauce, oil and garlic powder. Remove 2 tablespoons of soy sauce mixture and brush it over beef and scallions. Whisk honey and ginger into remaining soy sauce mixture.
- Broil negi maki 5 inches from heat source, for 5 minutes; flip and broil until beef is cooked through, about 5 minutes more. Serve negi maki with soy-ginger sauce for dipping. Yields 1 piece of negi maki and about 1 1/2 tablespoons of dipping sauce per serving.