Beef Negimaki 牛肉のネギ巻き
Japanese Teriyaki Beef is a flavorful dish featuring tender, juicy beef coated in a rich, glossy sauce made with soy sauce, mirin, sake, and sugar. The sauce creates a beautiful caramelized glaze that perfectly balances sweet and savory flavors. Finished with toasted sesame seeds and served alongside fresh green lettuce, this delicious Japanese-inspired dish is perfect for a satisfying dinner or a special homemade meal. It’s simple to prepare and pairs wonderfully with steamed Japanese rice.
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Servings:
2 people
Ingredients
For the Beef:
400 g boneless beef short ribs or thick beef slices
1 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon grated fresh ginger
2 cloves garlic, finely minced
For the Teriyaki Sauce:
¼ cup (60 ml) Japanese soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons brown sugar
1 tablespoon honey
¼ cup (60 ml) water
1 teaspoon cornstarch
1 tablespoon cold water (for the cornstarch slurry)
For Garnishing and Serving:
1 tablespoon toasted sesame seeds
2 tablespoons finely chopped green onions (optional)
1 cup fresh lettuce leaves
Steamed Japanese rice, for serving (optional)
Instructions
1. Prepare the Beef: Pat the beef dry using paper towels. If using short ribs, cut them into thick, manageable pieces. Season lightly with salt and freshly ground black pepper. Allow the beef to rest at room temperature for about 10 minutes before cooking.
2. Prepare the Teriyaki Sauce: In a small bowl, combine the soy sauce, mirin, sake, brown sugar, honey, and water. Stir well until the sugar begins to dissolve. Set aside.
3. Sear the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Add the beef pieces in a single layer, working in batches if necessary. Sear for 2–3 minutes on each side until nicely browned. Remove the beef and set aside.
4. Sauté the Aromatics: Reduce the heat to medium. Add the minced garlic and grated ginger to the same skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
5. Add the Teriyaki Sauce: Pour the prepared sauce into the skillet. Stir gently, scraping up the browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
6. Cook the Beef: Return the seared beef to the skillet. For thin beef slices, simmer for approximately 3–5 minutes until cooked through. For thicker beef pieces or short ribs, cover and simmer gently for longer, approximately 45–75 minutes, adding water as needed, until tender. Cooking time will depend on the cut and thickness.
7. Thicken the Sauce: In a small bowl, mix the cornstarch with 1 tablespoon of cold water to make a smooth slurry. Remove the beef temporarily if necessary. Stir the slurry into the simmering sauce and cook for 1–2 minutes until thick and glossy.
8. Coat the Beef: Return the beef to the thickened sauce, if removed. Turn the pieces gently to coat them evenly. Allow the sauce to cling to the beef, creating a rich, shiny glaze. Avoid boiling the sauce for too long, as it can become overly thick or burn.
9. Garnish: Transfer the glazed beef to a serving plate. Sprinkle generously with toasted sesame seeds and chopped green onions, if desired. Spoon the remaining teriyaki sauce over the beef.
10. Serve: Arrange fresh lettuce leaves alongside the beef and serve immediately. Pair with warm steamed Japanese rice and a bowl of miso soup for a complete Japanese-inspired meal.
Nutrition
Calories: 520 kcal
Total Fat: 32 g
Saturated Fat: 12 g
Cholesterol: 105 mg
Sodium: 1,150 mg
Carbohydrates: 24 g
Sugars: 19 g
Protein: 32 g
Calcium: 45 mg
Iron: 3.5 mg
Nutrition values are estimates and may vary depending on the type of rice, ham, cooking oil, and soy sauce used.
