Prep 15 mins
Cook 35 mins
Good with rice and frozen mixed Asian vegetables. From Woman's Day, June 20 2006.
- 12 scallions, ends trimmed
- 1 -1 1⁄4 lb thin-cut top round steak (4)
- 3⁄4 cup classic stir-fry sauce
- 3 tablespoons sugar
- 3 tablespoons water
- Microwave scallions in a loosely covered pie plate on HIGH for 1 minute to soften.
- Place each steak between sheets of plastic wrap. Gently pound until about 8x6-inches and 1/8-inch thick. Lay 3 scallions down length of each piece; tightly roll up from a long side. Secure with wooden toothpicks. Put in a large ziptop bag.
- Stir sauce, sugar and water in a microwave-safe bowl until sugar dissolves. Add 1/3 cup of mixture to bag; refrigerate 30 minutes or up to 1 hour.
- Heat outdoor grill or stovetop grill pan. Grill negamaki 5 minutes, turning to brown on all sides. Discard marinade.
- Remove picks; trim ends of negamaki, then cut alternately straight across and diagonally in 2-inch lengths.
- Microwave sauce in a bowl to heat; serve with negamaki.
I substituted asparagus tips for the scallions - so delicious! A hint - if you happen to have any leftovers, leave them on the toothpicks to microwave - otherwise they'll unroll.
A definite 5 STAR recipe!! This is often requested in our house because it's WONDERFUL and worth the effort. My children even begged for this instead of turkey at Thanksgiving! Make sure you use the biggest scallions you can find. Originally, I didn't have any stir-fry sauce, so I marinated the rolls in Connie K's all-purpose stir-fry sauce (87748), and WOW! I'm so positive that it made it better than the WD recipe that I won't even bother using a bottled sauce. Yum Yum. Served it with Jasmine rice or rice flavored with lemon and green peas.