Fantastic appetizer (or main) for beef eaters, these negimaki beef rolls are elegant and easy. Great with a shot of sake or cold beer. Prepare in advance and cook them up when your guests arrive. You'll make this more than once!


Recipe Summary

10 mins
15 mins
25 mins
8 rolls


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.

  • Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.

  • Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.

Cook's Notes:

Buy veal cut for scallopini or beef cut for braciole. The pieces should be about 3x6-inch rectangles.

Roll the long way; this will help keep the roll together. They can also be tied with chives or string (remove string before the last coating stage).

Dashi comes in dry powder form and is the base for miso soup, which is great with these.

Nutrition Facts

112 calories; protein 7.2g; carbohydrates 7.2g; fat 5.3g; cholesterol 19.3mg; sodium 496.9mg. Full Nutrition