A package of thin-sliced beef in the refrigerator put me in the mood for negimaki, one of my favorite Japanese restaurant appetizers. I had every intention of wrapping the beef around scallions to make the traditional negimaki roll, but I only had a couple of skinny scallions on hand. As luck would have it, I found a couple of thin asparagus, too. I trimmed the vegetables to the same length, and tossed them into a casserole dish to marinate with the beef for an hour. However, when the time came to roll everything together, impatience won out. My panini press grilled the meat and vegetables flat in just two minutes; the broiler or a stove-top grill pan would work just as well. This dish has all of negimaki's salty-sweet teriyaki flavor, in a more casual presentation. I served it for lunch with a bowl of steamed rice.
Beef, asparagus and scallions negimaki-style
Serves 3-4; can be multiplied.
For the marinade:
1/3 cup reduced-sodium soy sauce
1/3 cup rice vinegar
2 Tbsp sesame oil
2 Tbsp mirin
1 Tbsp ponzu
1 tsp Sriracha, or more to taste
1 tsp minced ginger root
1 tsp minced garlic
1 tsp honey
For the beef:
3/4 lb thin-sliced beef sirloin tips
1/2 lb asparagus spears, ends trimmed
1 bunch scallions, trimmed to be the same length as the asparagus
In a casserole dish, whisk together all of the marinade ingredients. Place the beef and vegetables in a single layer, and turn several times to coat on all sides. Let sit at room temperature for 1 hour, turning everything 3 or 4 times.
Preheat a panini press, griddle, or grill to high heat.
Quickly cook the meat and vegetables; if the meat is thin enough, the cooking should take only 2 minutes. Do not overcook.
Serve hot or at room temperature.
Other recipes that use these pantry ingredients:
Sesame flavored beef, from Just Bento
Korean beef rice bowl, from Steamy Kitchen
Stir fry ginger beef, from Simply Recipes
Soba noodle salad with sesame ginger soy vinaigrette, from The Lemon Bowl
Korean beef stew, from Ang Sarap
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