ねぎ巻き Negimaki – Japanese Beef Rolls with Pea Shoots

18 Mar

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This is a dish I’ve been wanting to make for some time now. I found a wonderful Asian market called Matsuwa here in LA and finally got on the ball!

Time: 15 minutes             Serves: 6

Ingredients

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  • Negimaki


  • 1 pound thinly sliced beef- shabu-shabu (I used Prime Chuck Roll)
  • 1 bunch thin asparagus, trimmed & halved
  • 6 scallions, trimmed & halved
  • 100 grams enoki mushrooms, trimmed
  • olive oil & toasted sesame oil, for cooking

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  • Shabu-Shabu Sauce


  • 1/3 cup tamari
  • 1 tbsp + 1 tsp toasted sesame oil
  • 2 tbsp Balsamic vinegar
  • 2 tbsp olive oil
  • 1/4 cup sweet sake
  • Pea Shoots


  • 4 bunches of snow pea shoots
  • 8 cloves garlic, minced
  • splash tamari
  • red pepper flakes, to taste
  • 1 tsp toasted sesame oil
  • 1 tbsp olive oil

How to make it


  • Negimaki


  • Combine shabu-shabu sauce ingredients and whisk to incorporate. Handle meat with care as the pieces are sliced thin and are delicate. Place into sauce and let marinate for 5 minutes.
  • Divide into 6 equal parts, then lay pieces out stacked horizontally so they slightly overlap.
  • Place enoki mushrooms, asparagus, and scallions onto the left side of each stack of beef. Then carefully roll meat over veggies gently but tightly. Place seem side down.
  • Heat olive oils in a skillet over medium high. Place negimaki seam side down into pan. Cook one minute on each side, browning all around.
  • Remove from pan and allow to rest before cutting in half

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  • Pea Shoots


  • Heat oils in a skillet over medium high. Add pea shoots and garlic and saute for 2-3 minutes.
  • Turn down to medium low, add tamari and red pepper flakes, and saute an addition 2-3 minutes until wilted down and bright green.
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