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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Good with rice and frozen mixed Asian vegetables. From Woman's Day, June 20 2006. Ingredients:
12 scallions, ends trimmed |
1 -1 1/4 lb thin-cut top round steak |
3/4 cup classic stir-fry sauce |
3 tablespoons sugar |
3 tablespoons water |
Directions:
1. Microwave scallions in a loosely covered pie plate on HIGH for 1 minute to soften.
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. 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. Heat outdoor grill or stovetop grill pan. Grill negamaki 5 minutes, turning to brown on all sides. Discard marinade.
5. Remove picks; trim ends of negamaki, then cut alternately straight across and diagonally in 2-inch lengths.
6. Microwave sauce in a bowl to heat; serve with negamaki.
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