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Gyuniku Negimaki (Steak and Scallion Rolls)

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“From Hyon Suk Kim at Madison Middle School.”
READY IN:
13mins
SERVES:
8
YIELD:
1 recipe
UNITS:
US

Ingredients Nutrition

  • 14 lb sirloin steak
  • 2 scallions (including 3-inch of green stems, cut in half lengthwise and then cut in 4-inch pieces)
  • 14 cup teriyaki sauce

Directions

  1. Place the steak between sheets of wax paper; using a meat pounder or the flat of a cleaver, pound it to 1/8" thickness. Cut the steak in half crosswise. Arrange a strip of scallions down the length of each piece of meat. Starting with the wide sides of the meat, roll the pieces into tight cylinders. Secure the seams with toothpicks. To cook: Preheat broiler (a charcoal grill or hibachi may be used). With chopsticks or tongs, dip the rolls into the teriyaki sauce; Broil 3" from heat for about 3 minutes. Dip them again into the sauce. Using a sharp knife, cut the rolls into 1" pieces. Stand each piece on end to expose the scallions and serve at once.

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