Beef Negimaki with Asparagus
Beef negimaki is an amazing Japanese style appetizer that looks super fancy, but is easy to prepare and quick to cook. It's low carb, tastes so good and would be perfect for a dinner party appetizer or for a backyard barbecue dinner.
Servings 4 people
FOR THE TERIYAKI MARINADE
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 2 tsp rice vinegar
- 1/4 cup brown sugar
- 1 1/2 tsp garlic minced
- 1 1/2 tsp ginger minced
FOR THE COMPOUND BUTTER
- 1/2 cup butter room temperature
- 1 tbsp fresh thyme chopped fine
- 1 tbsp fresh rosemary chopped fine
- 1 tbsp fresh chives chopped fine
- 1 tbsp garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
FOR THE BEEF NEGIMAKI
- 500 g beef or rouladen
- 16 spears asparagus
- 1 tbsp olive oil or other oil for cooking
MAKE THE TERIYAKI MARINADE
PREPARE THE BEEF
If you can find thinly sliced beef called "rouladen" you can skip to the step of cutting your beef to the proper size.
If you have to pound your beef to get it thin, simply put one piece of beef between two pieces of parchment paper or plastic wrap, or even inside a clean plastic bag... Then pound it thin. You can use a rolling pin for this, an empty wine bottle or whatever you have on hand. You want your beef to be no more than 1/4 inch thick, but not so thin that its falling apart when you try to handle it.
Cut the beef to the size you will need to wrap around a spear of asparagus. Wrap one piece of beef around a thick spear of asparagus, it should go fully around and overlap a little. Cut that first piece and then use that as your guide to cut the rest of your beef.
Add your thin beef to the teriyaki marinade and let it sit for at least 30 mins.
MAKE THE COMPOUND BUTTER
Let your butter sit till it comes to room temperature or microwave it for 10-15 seconds at a time until its soft, but be careful it doesn't melt!
Chop up your thyme, rosemary, and chives nice and small. You want it quite minced. Mince the garlic and ginger or use a microplane to make it basically a paste. Add the garlic, ginger, herbs, salt and pepper to the butter and mix it well.
Scoop the butter onto a piece of plastic wrap or parchment paper and roll it in the wrap or paper to form a log. Twist the ends and store it in the fridge till you are ready to use it.
MAKE THE BEEF NEGIMAKI
Wash the asparagus and cut the woody ends off. Remove the thin strips of beef from the teriyaki marinade.
Take one spear of asparagus and one piece of thin beef and wrap the beef around the asparagus. Place the asparagus on a tray or plate in such a way that it won't unwrap. Continue wrapping the rest of the asparagus in the same way.
Heat a large skillet on medium high heat and add some oil. When the oil is hot, add the asparagus with the cut side down. Cook for 2 - 3 mins or until the meat is browned nicely on the bottom. Flip the asparagus over and cook for another 2 - 3 mins.
Take them off the heat and serve them with a nice slice of garlic and herb compound butter melted on top of them.
Serving: 4beef negimaki rolls | Calories: 311kcal | Carbohydrates: 3g | Protein: 26g | Fat: 21g