Gyuniku Negimaki
Yield
8 servingsPrep
10 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
rump steak
|
|
| 3 | tablespoons |
teriyaki sauce
|
|
| 2 | each |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
rump steak
|
|
| 45 | ml |
teriyaki sauce
|
|
| 2 | each |
scallions, spring or green onions
|
|
Directions
Cut onions in half lengthwise, the cut into 4 inch pieces.
Place the steak between sheets of greasproof paper and pound into ⅛ inch thickness.
Cut the steaks in half crosswise. Arrange the strip of onions down the length of each piece of meat.
Starting with the wide end, roll into tight cylinders.
Secure with toothpicks. Preheat grill.
Dip rolls in Teriaki sauce and grill them 3 inch from heat for 3 minutes.
Dip again in sauce and grill for another 3 minutes.
Remove toothpicks, trim ends, and cut into 1 inch pieces.
Stand each piece on end.
