Beef Negimaki (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
3 spring onions, root trimmed off |
12 frozen asparagus spears, defrosted |
12 beef sandwich slices (1/8 thin, about 4 by 6-inches) |
1/4 cup teriyaki sauce, store-bought |
Directions:
1. Cut each spring onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. Set aside.
2. Trim ends of asparagus spears so that just 4 inches of the floret end remains. Set aside.
3. Lay out beef slices on a work surface, like tall rectangles. Place a green and a white portion of onion and 1 piece of asparagus across the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.
4. Brush each roll with teriyaki sauce.
5. Preheat the grill, grill pan or broiler. Grill or broil for 3 minutes. Turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes.
6. Serve immediately.
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