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Negimaki (Japanese Beef and Scallion Rolls)

A Japanese dish consisting of thinly pounded beef marinated then rolled with scallions and broiled.

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Negimaki (Japanese Beef and Scallion Rolls)

Servings: 4
Total Time: 1 hour 30 minutes
Recipe by: Frankie


1 pound flank steak, trimmed
1/4 cup soy sauce
1/2 cup mirin
2 TBSP sake
1/2 tsp freshly grated ginger
1/2 tsp red pepper flakes
1 bunch scallions (green onion) ends trimmed
1 TBSP sesame oil
1 tsp toasted sesame seeds


1. Pound the flank steak into a thin rectangle using a meat mallet or rolling pin to about 1/8-inch thick. Cut the beef into 2 equal size rectangles.

2. In a large shallow dish mix the soy sauce, mirin, sake, ginger, and red pepper flakes.

3. Lay the beef in the marinade and flip over a few times, cover and refrigerate for 1 hour.

4. Preheat the oven broiler.

5. Remove the beef from the marinade and lay out (short side facing you) onto your work surface. Cut the scallions to fit the width of the short ends of the beef. Place the scallions on the short end of the beef rectangles and roll them up tightly. Trim any scallions that stick out of the sides.

6. Slice the rolls crosswise into smaller rolls roughly 3-inches, secure with toothpicks if necessary. Lay the beef rolls cut side up on a baking sheet and brush with sesame oil. Flip the rolls over and brush sesame oil on the other side.

7. Broil for 6 minutes. Remove from the broiler and sprinkle with the toasted sesame seeds.

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Negimaki (Japanese Beef and Scallion Rolls)

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