Beef Negimaki

We eat a lot of chicken in our household so every once in a while I need to change it up. However, I have picky taste buds under this roof that limit my options.  My DH tends to only eat beef in the ground form.  Too many years growing up with Sunday roast every single week may have swayed him from eating beef as an adult unless it’s a juicy hamburger or my saucy bolognese.

I similarly grew up with that weekly tradition yet I would still eat beef every Sunday given the chance.  Because of this I am always on the search for recipes that I know he will enjoy and I can incorporate into our repertoire of go-to meals.

Canadian Beef, a proud sponsor of the Food Bloggers conference I’m attending this weekend has recently offered up the chance to win a scholarship to the Eat, Write, Retreat in Philadelphia. So with my need to create more DH friendly beef recipes  and the incentive to attend another great conference I ventured over to their website www.beefinfo.org to get some ideas.  One of the great things about this website is their links to videos on how to enjoy and cook with beef.  I checked out the video for for the Easy BBQ Roast and filed it away in my brain with the hope that in the future I can bring back the traditional Sunday feast and I checked out another for making an easy beef stir fry . DH loves my stir fry so I thought this would be a great idea.  But I’ve done that before and still wanted to try something different.  After a lot of searching through cookbooks and online I found this recipe for Beef Negimaki that I thought was a great variation on a typical meat, rice and vegetable dish.  Here is the original recipe from Self.com . I have adapted it to suit our tastes and vegetable preferences.  The best things about this recipe is it uses quick cooking thinly sliced top sirloin and with everything contained in the foil packet it’s an easy cleanup.  Oh and did I mention from start to finish it takes 30-35 minutes?

And the verdict from DH; he absolutely loved it.

Yields 4

Beef Negimaki
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Ingredients

  • 1/2 cup teriyaki sauce
  • 1/8 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 1 lb top round, thinly sliced and cut into strips 12 strips
  • 4 green onions, cut into matchstick pieces
  • 1 red pepper, cut into strips
  • 1 orange pepper, cut into strips
  • 1 cup shredded carrot
  • 1 cup instant rice
  • 1 lb broccolini

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl whisk together the teriyaki, soy sauce, vinegar, oil and garlic.
  3. In another bowl add the chicken broth. Add 1 tbsp of above marinade to broth. Set aside.
  4. Add the strips of beef to the remaining marinade making sure it's well covered. Let it sit while you chop up your vegetables.
  5. Carefully place a couple strips of red pepper, orange pepper and green onion at one end of a strip of beef. Carefully roll up and secure with a toothpick. Repeat with remaining strips.
  6. Place a piece of aluminium foil on work surface. Place 1/4 cup of rice in the center.
  7. Top with 1/4 cup of the carrots.
  8. Place 3 of the beef rolls around the rice.
  9. Place 1/4 of the broccoli around rice and beef.
  10. Carefully fold over two edges of the foil and crimp together. Fold up a third side.
  11. Carefully pour 1/4 cup of the broth mixture into the foil packet and secure the last side. Place packet on cookie sheet. Repeat with remaining ingredients creating a total of 4 packets.
  12. Place cookie sheet in oven and let cook for 10 minutes. Remove from oven and let rest 5 minutes.
  13. Carefully open of the packets avoiding the steam and serve.
Recipe Type: Main Dishes
7.6.4
243

 

Preheat oven to 375 degrees F.
In a large bowl whisk together the teriyaki, soy sauce, vinegar, oil and garlic.

In another bowl combine the chicken broth and 1 tbsp of the teriyaki marinade.

Add the strips of beef to the remaining marinade making sure it’s well covered. Love the visible pieces of garlic.

Let it sit while you chop up your vegetables.  You want them in a rather uniform, matchstick like shape and size.  Feel free to mix up the pepper colours. Just remember that green are not as sweet  tasting as yellow, red or orange.

Carefully place a couple strips of red pepper, orange pepper and green onion at one end of a strip of beef. Roll up and secure with a toothpick. Repeat with remaining strips.

Again the amount of vegetable you use is up to you.  Just make sure that the beef can completely roll up around them.

Don’t these look great.  The juiciness of the beef and the bright colours from the vegetables.

Place a piece of aluminium foil on work surface. Place 1/4 cup of rice in the centre. Okay so my rice looks like it is floating in outer space.

Top with 1/4 cup of the carrots. Save yourself some time and buy a bag of pre-shredded carrots.

Place 3 of the beef rolls around the rice.

Place 1/4 of the broccoli around rice and beef. It doesn’t have to be pretty. Pile it on the rice if you want.  But it does kind of look pretty doesn’t it? I posted this pick on my personal Facebook page and within minutes several people had invited themselves to dinner

Carefully fold over two edges of the foil and crimp together. Fold up a third side.Carefully pour 1/4 cup of the broth mixture into the foil packet and secure the last side. Place packet on cookie sheet. Repeat with remaining ingredients creating a total of 4 packets.

 

Place cookie sheet in oven and let cook for 10 minutes. Remove from oven and let rest 5 minutes.

Carefully open of the packets avoiding the steam and serve.

You can eat it right out of the foil if you don’t want to dirty up any dishes. (I plated it for the photographs sake).

Aren’t these fabulous.  The juicy pepper and onion have softened and tenderized the meat along with the marinade. Don’t forget to remove the toothpicks!!!

So this was definitely a hit with my DH.  So much so he said I could make them every week.  I wonder if they could replace Sunday roast!?! Hmmmmmm…..

If you would like more information about the Eat, Write, Retreat food bloggers conference it can be found here.

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