- Total Time
Simmer reduced-sodium chicken broth, reduced-sodium soy sauce, a little ginger, and some chopped scallions in a saucepan.
uncooked lean beef round8 oz, for braciole, trimmed of all visible fat
uncooked scallion(s)4 medium, green part only
garlic clove(s)1 clove(s), medium, minced
low sodium soy sauce1 Tbsp
rice vinegar1 Tbsp, seasoned
dark sesame oil2 tsp
honey1 ½ tsp
mirin1 fl oz, rice cooking wine (about 1.5 TBSP)
sake1 Tbsp, wine
cooked brown rice1 cup(s), hot
- Cut steak crosswise into 2 equal portions. Arrange steak on a work surface with long side facing you, then top each with 2 of scallions, lengthwise. Roll steaks around scallions, jelly-roll style, and secure with kitchen string at 1-inch intervals. Trim scallions flush with the steaks.
- Combine the garlic, soy sauce, vinegar, 1/2 teaspoon of the oil, and the honey in a medium bowl; mix well. Add the steak rolls and toss well to coat; transfer to a zip-close plastic bag and refrigerate at least 4 hours or up to overnight.
- Remove steak rolls from marinade, reserving marinade. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add the steak rolls and cook, turning every 2 minutes, until cooked though, about 8 minutes. Transfer rolls to a cutting board; cover loosely with foil to keep warm. Add reserved marinade, the mirin, and sake to skillet. Bring to a simmer and cook until flavors are blended, about 30 seconds.
- Remove the string from the steak rolls. Cut each roll into 6 pieces. Divide the beef negimaki and rice between 2 plates. Spoon the sauce evenly over the negimaki pieces. Yields 6 slices negimaki, 1/2 cup rice, and 1 1/2 tablespoons sauce per serving.