- 8 oz uncooked lean beef round, for braciole, trimmed of all visible fat
- 4 medium uncooked scallion(s), green part only
- 1 clove(s) garlic clove(s), minced
- 1 Tbsp low sodium soy sauce
- 1 Tbsp rice vinegar, seasoned
- 2 tsp dark sesame oil
- 1 1/2 tsp honey
- 1 fl oz mirin, rice cooking wine (about 1.5 TBSP)
- 1 Tbsp sake, wine
- 1 cup(s) cooked brown rice, 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.
Then stir in a lightly beaten egg and simmer for a minute. For dessert, cut up some fresh pineapple and orange wedges and serve with one or two almond cookies.