Beef and Asparagus Negimaki

Name: Beef and Asparagus Negimaki
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1/3 c. hoisin sauce; 1/3 c. mirin; 2 tbsp. rice vinegar; 2 tsp. toasted sesame oil; 3 tsp. toasted sesame seeds, divided; 1 lb. flank steak, butterflied and pounded 1/16-in. thick (See how-to, below); 1 lb. asparagus, trimmed to about 6-in each; 8 scallions; 1 tbsp. olive oil

You can't go wrong with savory succulent grilled beef and veggies.

By The Good Housekeeping Test KitchenPublished: Apr 10, 2020

Mike Garten

Yields:

8 serving(s)

Total Time:

45 mins

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Our take on the popular appetizer found at many Japanese restaurants, this Beef and Asparagus Negimaki recipe is a cinch to make at home, once you learn the easy technique to getting super thin slices of steak.

We first cut the flank steak horizontally almost in half to make a thinner piece that's twice as wide, then we pound it very thin. This makes the pieces of beef easy to roll around a filling of juicy asparagus and scallion. To make sure the vegetables cook through in the time it takes the beef to be done, use asparagus spears that aren't too thick (or too thin — they'll burn). Marinating the meat in a sweet and salty sauce encourages the meat to caramelize on the grill, making this dish one you'll want to make throughout grilling season and beyond.

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Ingredients

1/3 cup
hoisin sauce
1/3 cup
mirin
2 Tbsp.
rice vinegar
2 tsp.
toasted sesame oil
3 tsp.
toasted sesame seeds, divided
1 lb.
flank steak, butterflied and pounded 1/16-in. thick (See how-to, below)
1 lb.
asparagus, trimmed to about 6-in each
8
scallions
1 Tbsp.
olive oil

Directions

1. Step 1In a medium bowl, whisk together hoisin sauce, mirin, rice vinegar, sesame oil, and 2 tsp sesame seeds to combine. Transfer half (about 1/2 cup) to a small measuring cup.
2. Step 2Cut pounded flank steak into 3- by 4-in strips, add to bowl and toss to coat; let sit 15 minutes.
3. Step 3Meanwhile, heat grill to medium-low. Thinly slice 1 scallion and set aside for serving. Quarter remaining 7 scallions lengthwise, then trim them to 6 inches long. Trim asparagus to 6 inches long. Toss scallions and asparagus in olive oil.
4. Step 4Taking a strip of steak, place 1 scallion quarter and 1 asparagus stalk perpendicular to the 4-inch side. Roll and secure the steak with a toothpick through the vegetables. Repeat with remaining meat and vegetables.
5. Step 5Grill covered, basting twice with reserved marinade, until lightly charred and just cooked through, about 2 minutes per side.
6. Step 6Remove toothpicks and serve immediately, sprinkling with sliced scallion and remaining tsp sesame seeds.

How to butterfly a steak

Lay the flank steak flat on a cutting board. Place your non-dominant hand on top of the steak to ensure that it remains stable and lays flat. Starting from the top corner, using a sharp boning knife and keeping the knife level with the cutting board, carefully cut horizontally through the right side of the steak (or the left-side, if you're left-handed).
Continue slicing, stopping before you cut through to the opposite side. Your goal is to cut the steak so that you can open it like a book.
Mike Garten
Open the butterflied steak and lay it flat. Using the flat side of a meat mallet, a rolling pin, or the bottom of a small heavy pot, pound steak in a sliding motion, from center outward. Continue pounding until the steak is 1/16 inch thick.