Steak Negimaki
Recipe by Justine Schofield
6 person | 
40 minutes
Ingredients
- 8 beef minute steaks
- 4 spring onions, cut into 16x 8 cm batons
- 16 asparagus spears, trimmed to 8cm long
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100ml AYAM™ Teriyaki Sauce
Method
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Bring a pot of water to the boil.
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Cover each piece of steak with baking paper and pound with a meat mallet or rolling pin to tenderise and flatten to make as thin as possible. Cut in half so you have 16 pieces of meat.
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Place the asparagus and spring onions into the boiling water. Bring back to the boil, then drain and pat dry.
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To assemble, place one piece of beef vertically onto a clean surface. Place a spring onion and asparagus spear onto the meat horizontally and wrap tightly. Repeat the process with the remaining meat and vegetables.
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Brush each piece of meat with teriyaki sauce.
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Heat grill pan to a high heat. Add the beef rolls and cook for 4-5 minutes until charred on both sides. Serve as is, or slice each roll in half and serve with rice.
