Thursday, April 19, 2012

Negimaki With Spinach and Scallion

1 Lb Boars Head Roast Beef
(Make sure it's Rare and have deli clerk slice it on #2)
4 Oz Fresh Spinach
8 Scallions Sliced Lengthwise
2 Tbsp Tahini
1/4 cup GF Tamari
1/4 Cup White Rice Vinegar
2 Tbsp Sugar
1 Tsp Sesame Oil
Sesame Seeds and Dried Chives for Garnish

  1. Dissolve sugar in white rice vinegar in a small bowl. Mix in tahini, tamari, and sesame oil until well blended.
  2. Brush on 4 pieces of roast beef and refrigerate for 1 hour.
  3. Blanch spinach in boiling water just until it starts to wilt, about 30 seconds. Immediately rinse under cold water, and squeeze water from leaves. 
  4. On a flat surface, top each piece of beef with scallion and spinach on the widest end, and tightly role each piece. 
  5. Roll an additional piece of beef around each roll. 
  6. Preheat a griddle over medium heat. Brush more seasoning on each roll and place seam side down on griddle. Turn until each roll is slightly browned on all sides. 
  7. Slice each roll into 1 inch pieces, and serve hot with rice or bean thread noodles. Garnish with sesame seeds and chives. 

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