1/2 c. Soy Sauce (low sodium is a good idea here)
1/2 c. Mirin or Sake
3 tbsp. sugar
1lb.Thinly sliced beef (flank steak)
4 scallions trimmed and cleaned per roll
Slice the meat along the grain as thin as possible
Pound the steak until it’s about 1/16″ thick
Marinate steak in Teriyaki sauce for 15-30 min (keep the marinade for later).
Arrange your beef strips so that they are just overlapping
You want an area of meat that is wide enough to contain the scallions
Place the scallions at one end of the beef and roll towards the other end creating a tight wrap
Tie with string to secure the strips of beef
Heat up a pan with a bit of oil
Sear the roll on all sides
Remove from pan to a cutting board
Pour the saved marinade into the pan and reduce it to desired thickness
Cut the rolls and arrange on a plate
Drizzle the sauce over the rolls and serve
I loosely followed the epicurious version. I didn’t blanch the scallions. I didn’t use flank steak, I used a crappy cheap cut that was already sliced and fairly mangled. I mangled it more with a wooden hammer too try to get an even 1/16″. I didn’t tie it up with a string, I just hoped that the searing would hold it in place and it did.
Overall the feeling that I get from this recipe is that it’s pretty open to interpretation. It’s really just marinaded meat wrapped around a vegetable. I saw a lot of recipes for where the meat is wrapped around asparagus and a few where mini-negimaki were made appetizer style. So I think this is a good basic recipe that will hopefully inspire some more clever uses of meat wrapped around vegetables, but please refrain from using steak-umms, it’s just wrong.