Steak Negimaki

Cook time 30 minutes
Servings 4


8 beef minute steaks

4 spring onions, cut into 16x 8 cm batons

16 asparagus spears, trimmed to 8cm long

100ml teriyaki sauce

Steak Negimaki


Bring a pot of water to the boil.

Cover each piece of steak with baking paper and pound with a meat mallet or rolling pin to tenderise and flatten to make as thin as possible. Cut in half so you have 16 pieces of meat.

Place the asparagus and spring onions into the boiling water. Bring back to the boil, then drain and pat dry.

To assemble, place one piece of beef vertically onto a clean surface. Place a spring onion and asparagus spear onto the meat horizontally and wrap tightly. Repeat the process with the remaining meat and vegetables.

Brush each piece of meat with the teriyaki sauce.

Heat grill pan to a high heat. Add the beef rolls and cook for 4-5 minutes until charred on both sides. Serve as is, or slice each roll in half and serve with rice.