Photo of Beef negimaki by WW

Beef negimaki

Total Time
23 min
14 min
9 min
This recipe is thought to have originated at the Japanese Restaurant Nippon in New York City in the 1960s when New York Times food critic, Craig Claiborne suggested that the restaurant add a beef dish to the menu to appeal to America diners' tastes. This recipe might seem a bit labor-intensive, but the result is a delicious showstopper and impressive party appetizer or company-worthy nibble. The sake called for is a Japanese wine made from fermented rice that is drunk hot or cold or used in cooking. Mirin is rice wine that is golden, sweet and low in alcohol. It is regularly enlisted in Japanese cooking to add a touch of sweetness. Find both in Asian markets or the ethnic aisle of most supermarkets.


Uncooked lean beef round

8 oz, for braciole, trimmed of all visible fat


4 medium, green part only


1 clove(s), minced

Less sodium soy sauce

1 Tbsp

Unseasoned rice vinegar

1 Tbsp, seasoned

Dark sesame oil

2 tsp


1½ tsp


1 fl oz, rice cooking wine (about 1.5 TBSP)


1 Tbsp, wine

Cooked long grain brown rice

1 cup(s), hot


  1. 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.
  2. 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.
  3. 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.
  4. 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.