10-Minute Beef Negimaki Recipe (Restaurant Style)

My beef negimaki recipe makes a fabulous dinner or appetizer that comes together in no time! Made with simple ingredients, it tastes like something you’d get at a Japanese restaurant. 

I’ve been to Japan over 6 times in the last 10 years, eating at Izakayas (Japanese pubs), visiting markets, and learning techniques I couldn’t get from cookbooks. Beef negimaki has been something I’ve always loved ordering at restaurants, but I’ve been hesitant to cook it at home. After my most recent trip (and three dinners and Onegiya in Tokyo), I finally feel confident enough to share my version. 

The trick for this recipe isn’t in the sauce, but actually how thin the beef is. The thinner you slice it, the easier it is to roll tightly, and it avoids being tough or rubbery. Here’s why you should make it:

• Versatile. While traditionally served as an appetizer, my partner and I often have it as a full meal. It’s delicious on its own or served alongside Asian cucumber salad and instant pot sushi rice.
• So much flavor. The sauce alone is addictive and hits all the flavors- salty, spicy, umami, and a little sweet.
• Ready in under 20 minutes. And that includes prepping the beef, sauce, and cooking it.

Key Ingredients

This is such a simple recipe with a basic ingredient list. You’ll easily find everything at your local grocery store, including the specialty Japanese sauces. Here’s what you’ll need:

• Flank steak. The best steak to use for negimaki is one that can be pounded very thin and keep plenty of flavor. While I prefer the traditional texture and flavor of flank steak, I’ve successfully made it with skirt steak, flat iron steak, tri-tip steak, and hanger steak.
• Scallions OR asparagus. I prefer scallions, but I also find asparagus to be mild enough and cooks at the same time.
• Sake. Japanese alcohol is often used to marinate meat and tenderize it. If you don’t have sake, I’ve tested this recipe with dry vermouth and cooking sherry, and it still turns out delicious. If you’d rather not cook with alcohol, I’d suggest using rice vinegar. 
• Mirin. A Japanese cooking wine similar to dry sherry. You can find it at mainstream grocery stores, and Kikkoman is my go-to brand.
• Soy sauce. For the salty, umami flavor. If you can’t tolerate soy or gluten, tamari also works. 
• Sugar. Just a pinch to balance out all the umami flavors. Start with half the amount if you’re sensitive to too much sweetness, as some readers have found it too sweet.
• Oil. To pan-fry everything. I usually use vegetable or safflower oil. Both have high smoke points, which work well for pan-frying.

How to make beef negimaki

Step 1- Blanch the scallions. Add the scallions to a pot of boiling water for 30-40 seconds, then immediately transfer them to a bowl of iced water. 

Step 2- Pound the steak. Cut the steak against the grain into scant 1/4-inch slices. Pound the steak slices to about 1/8-inch thick. 

Step 3- Assemble the negimaki. Sprinkle a little salt on top of the beef and add 3-4 scallions to the center of each one. Tightly roll up each one and use a toothpick to hold it in place. Transfer the rolled beef into a shallow container or dish. 

Step 4- Marinate the beef. In a small bowl, whisk together the sake, mirin, and soy sauce. Drizzle it over the rolled beef and turn it over on each side so the sauce touches all surfaces. 

Step 5- Cook the negimaki. Add oil to a non-stick pan and heat over medium. Once hot, add the rolled beef portions and cook all sides until no longer pink. Drizzle the remaining sauce over the top and serve immediately.

Arman’s recipe tips and variations

• The thinner you pound the steak, the better the rolls will be. The more you roll the steak, the more of the marinade it will absorb.
• Coat all sides of the meat with marinade. Leaving one side of the negimaki unseasoned will overcook that side. 
• Rare is best. Rare is the way to go here- cook to 120-125°F for the most tender result, or 130-140°F for medium-rare. 
• Garnish. I like to add a sprinkle of sesame seeds or a drizzle of sesame oil right before serving.
• Grill the meat. While definitely optional, I always grill these when the weather allows. The charcoal flavor takes them from great to genuinely restaurant-level. 
• Add ginger. If I have any ginger lying around, I like to add it to the marinade because it gives the beef rolls a subtle heat and brighter flavor.

How to store leftovers

To store: Leftovers can be stored in the refrigerator, covered, for up to three days. 

To freeze: Place the cooked and cooled negimaki in an airtight container and store it in the freezer for up to two months.

Reheating: Microwave leftovers, or reheat them in a non-stick pan over medium with a tablespoon of water, heating until warm.

More Japanese-inspired recipes to try

• Chicken tempura– Light and crispy batter with the most juicy chicken.
• Katsu (Breaded meat)– I’ve made chicken katsu, pork katsu, and beef katsu and can’t pick a favorite.
• Harumaki– Japanese-style spring rolls perfect for feeding a crowd.
• Mochi donuts– Mochi-style Japanese donuts that come together quickly.
• Chicken yakitori– I tried the three best yakitori places in Japan to replicate this recipe correctly.

Originally published June 2022