Beef Negimaki Easy
5/5 - (1 vote)

This beef negimaki is both enjoyable and simple to prepare at home. Tender, juicy meat is encased in zesty, fresh onions.

This beef negimaki is completed with a delightful homemade sauce that is flavorful but somewhat sweet.

Why Is This Recipe So Delicious?

Beef Negimaki
Food: Beef Negimaki (Source: 40 Aprons)
  • It’s very easy to put together! This popular takeout dish is simple to put together and prepare at home. Simply wrap the meat and scallions in plastic wrap, mix the marinade, and cook.
  • The sauce is acidic, delicious, and savory! This beef negimaki sauce is extremely tasty and enhances the overall flavor of the dish. To make this rich and tasty sauce, you’ll only need a few simple ingredients.
  • Making it genuinely enjoyable! When it comes to creating these beef buns, I adore getting everyone involved. Everyone will have a great time rolling and preparing this delicious homemade supper.

Important Ingredients

Beef Thinly Sliced – This beef negimaki dish requires thinly sliced meat. The meat must be thin and flexible enough to roll and wrap around scallions.

Thinly sliced beef should be available at your local grocery store or butcher’s shop. If pre-sliced beef is unavailable, you can purchase a pound of flank steak and thinly slice it yourself.

Scallions (scallions) – Scallions, often known as green onions, are bright green aromatic vegetables. They have a mellow, fresh flavor that is comparable to onions and are popular in Asian cuisine.

Simply slice off and discard the root ends of the scallions to prepare them for this meal. After that, cut each scallion in half to get two shorter pieces. You may roll them into the beef after they’re in two parts.

Sake – Another famous Asian component is sake, a Japanese alcoholic beverage. The alcohol in this beef negimaki dish helps to tenderize the steak while also carrying flavor.

Don’t worry, the alcohol will be cooked out during the cooking process. If you don’t have any sake, you can use more mirin or rice vinegar.

Chef’s Advice

  • To help you roll and secure this beef negimaki, use toothpicks! It may take a few tries to get the hang of this procedure. As a result, make your life easier by using toothpicks to assist you.
  • Cook the sauce on low heat, stirring occasionally. Cooking the sauce at an excessively high temperature will not hasten the thickening process. Instead, it could cause the sugar to crystalize and burn, which we don’t want!
  • Change up the fillings to your liking! Toss in some crispy carrots or asparagus with the scallions in this beef negimaki recipe. These buns can be filled with any sliced vegetable.

Beef Negimaki

Preparation time: 10 minutes
15 minutes to cook
Time to Marinate: 20 minutes
45 minutes total

This beef negimaki is both enjoyable and simple to prepare at home. Tender, juicy meat is encased in zesty, fresh onions. This beef negimaki is completed with a delightful homemade sauce that is flavorful but somewhat sweet.


  • 1 pound thinly sliced beef
  • 1 bunch of scallion ends trimmed off and sliced in half
  • ½ cup soy sauce
  • ¼ cup mirin
  • 3 tablespoons sugar
  • 1 tablespoon oyster sauce
  • ¼ cup sake see Notes
  • 1-inch fresh ginger peeled and grated
  • 1 tablespoon vegetable oil


  • Large skillet
  • Baking dish
  • Small bowl

Instructions For Beef Negimaki

Beef Negimaki Healthy
Food: Beef Negimaki (Source: 40 Aprons)
  1. Place the beef slices on a chopping board and roll half a scallion into each one. Using toothpicks, secure the beef.
  2. In a small bowl, whisk together the soy sauce, mirin, sake, sugar, oyster sauce, and ginger.
  3. Place the rolls on a dish with the sauce and leave to marinate for 20 minutes at room temperature.
  4. In a large skillet, heat the vegetable oil over medium-high heat. Remove the beef rolls from the marinade and cook for 5-8 minutes in a skillet.
  5. Remove the beef rolls from the skillet and add the marinade. Bring to a boil, then reduce to low heat and cook until the sauce has thickened and decreased.
  6. Remove the toothpicks from the meat rolls and serve with the sauce.


  • You can substitute extra mirin or rice wine vinegar for the sake in this recipe.
  • To make it Paleo, substitute coconut aminos for soy sauce, and rice vinegar for sake, and leave out the sugar and oyster sauce.

This recipe serves around 4 people. Your desired portion sizes will determine the number of servings.

The nutritional values provided are for one serving of the items specified, without including rice. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (not including the weight of the container in which the food is stored) by four. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 284kcal, Carbohydrates: 18g, Protein: 28g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 68mg, Sodium: 1917mg, Potassium: 473mg, Fiber: 1g, Sugar: 13g, Vitamin A: 60IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 3mg, Net Carbs: 17g