New York Style Beef Negimaki with Whiskey Teriyaki Sauce
Traditionally made with bluefin tuna, this Japanese dish was reborn in the 60's and reinvented in Manhattan using a much more appealing protein to the American palate - beef.
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So what is beef negimaki? Beef negimaki is a roll of thinly sliced beef with scallions inside, coated with teriyaki sauce.
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Trivia: Negimaki literally means: Negi - Scallion & maki - Roll. Thus, anything you roll with scallions makes it a negimaki.
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In this recipe I used thinly slice prime grade ribeye, you can easily find these in Asian groceries pre-cut and packaged for "hot pot" otherwise you may use flank steak and use a mallet to flatten tenderized it.
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Ingredients
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1 lb. Thinly sliced Ribeye
10 stalks Scallions or Spring Onions
12 pcs. Blanched Baby Carrots (cut lengthwise)
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Ingredients: Whiskey Teriyaki Sauce
2 oz. Very Old Barton Bourbon (or your whiskey or choice)
2 tbsp. Dark Sesame Oil
1/4 cup Dark Brown Sugar
4 cloves Garlic (Minced)
2 tbsp. Ginger (Minced)
1/2 cup Soy Sauce
2 tbsp. Oyster Sauce
Thickener 1/2 Tbsp. Cornstarch dissolved in 1/8 cup of water
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Instructions
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MAKI
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Using a sushi bamboo mat, spread the beef overlapping eachother on the edges to cover the surface of the mat.
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Arrange the scallions and blanched carrots in a linear form on the beef.
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Roll tightly to form a log & set aside
Whiskey Teriyaki Sauce
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Combine all ingredients in a sauce pan and simmer on low for about 10 minutes or until sauce thickens.
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Run thru a Chinoise strainer and set aside.
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Carefully sear the beef roll medium rare (you may use toothpicks to secure) and drizzle with the whiskey teriyaki sauce to sizzle
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Rest and cut into roll sizes, serve hot
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