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.
So what is beef negimaki? Beef negimaki is a roll of thinly sliced beef with scallions inside, coated with teriyaki sauce.
Trivia: Negimaki literally means: Negi - Scallion & maki - Roll. Thus, anything you roll with scallions makes it a negimaki.
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.
1 lb. Thinly sliced Ribeye
10 stalks Scallions or Spring Onions
12 pcs. Blanched Baby Carrots (cut lengthwise)
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
Using a sushi bamboo mat, spread the beef overlapping eachother on the edges to cover the surface of the mat.
Arrange the scallions and blanched carrots in a linear form on the beef.
Roll tightly to form a log & set aside
Whiskey Teriyaki Sauce
Combine all ingredients in a sauce pan and simmer on low for about 10 minutes or until sauce thickens.
Run thru a Chinoise strainer and set aside.
Carefully sear the beef roll medium rare (you may use toothpicks to secure) and drizzle with the whiskey teriyaki sauce to sizzle
Rest and cut into roll sizes, serve hot