Beef Negamaki

1. 1

   Microwave scallions in a loosely covered pie plate on HIGH for 1 minute to soften.

2. 2

   Place each steak between sheets of plastic wrap. Gently pound until about 8x6-inches and 1/8-inch thick. Lay 3 scallions down length of each piece; tightly roll up from a long side. Secure with wooden toothpicks. Put in a large ziptop bag.

3. 3

   Stir sauce, sugar and water in a microwave-safe bowl until sugar dissolves. Add 1/3 cup of mixture to bag; refrigerate 30 minutes or up to 1 hour.

4. 4

   Heat outdoor grill or stovetop grill pan. Grill negamaki 5 minutes, turning to brown on all sides. Discard marinade.

5. 5

   Remove picks; trim ends of negamaki, then cut alternately straight across and diagonally in 2-inch lengths.

6. 6

   Microwave sauce in a bowl to heat; serve with negamaki.

* Per serving · 4 servings · Values may vary.

No additional tips available.