Beef Negimaki with Rice

Ingredients

• 1½ lb flank steak
• 2 bunch green onions
• ½ cup soy sauce
• ¼ cup mirin
• ¼ cup sake (optional)
• 2 tbsp sugar
• 1 tbsp ginger
• 2 clove garlic
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp sesame seeds (optional)
• 2 cup white rice
• 4 cup water

Steps

1. Prepare the rice: Rinse 2 cups of white rice thoroughly. Combine with 4 cups of water in a pot, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed. Keep warm.
2. Prepare the beef and green onions: Slice the flank steak against the grain into very thin pieces, about 1/8-inch thick. Trim and cut the green onions into 3-inch lengths.
3. Assemble the negimaki: Lay out a slice of beef, place a few green onion pieces at one end, and roll tightly. Secure with a toothpick if needed. Repeat with remaining beef and green onions.
4. Make the sauce: In a small bowl, whisk together soy sauce, mirin, sake (if using), sugar, grated ginger, and minced garlic.
5. Cook the negimaki: Heat vegetable oil and sesame oil in a large skillet over medium-high heat. Sear the beef rolls for 2-3 minutes per side until browned.
6. Glaze the beef: Pour the prepared sauce over the beef rolls in the skillet. Bring to a simmer and cook for 3-5 minutes, turning the rolls occasionally, until the sauce thickens and coats the beef.
7. Serve: Remove toothpicks if used. Slice the beef rolls into 1-inch pieces. Serve immediately with the steamed rice, drizzling with extra sauce from the pan. Garnish with sesame seeds if desired.