Japanese Beef Rolls (Negi Maki)
1 lb (450 g) boneless beef sirloin steak, trimmed of fat
6-8 scallions (spring onions), green and white parts,
cut into 2-inch (5 cm) pieces
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) sake
2 Tbs (30 ml) soy sauce
1 Tbs (15 ml) sugar
Place the beef in the freezer for about 20 minutes to make it easier to slice, and then cut into about 16 thin slices. Pound the slices
between plastic wrap to form pieces of uniform thinness.
Wrap each slice of meat around 2 or 3 of the pieces of scallion and secure with toothpicks.
Heat the vegetable oil in a large skillet over moderate heat and place the rollups, seam side down, in the hot oil.
Shake the pan and cook the rollups on all sides until the beef is no longer red.
Add the remaining ingredients and continue cooking, shaking the pan to cook the rollups on all sides and to coat them with the sauce. Remove
the toothpicks before serving.