Beef Negimaki

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I marinated the beef in teriyaki for an hour prior to rolling them up and grilling. Awesome leftovers the next day for a great light lunch

~~Walstib

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I saw "sandwich slices" and tried using those Steak-Ums. BIG MISTAKE! Those will not roll up because they're apparently made of pressed meat parts and simply fall apart when you try to roll them. This sounds wonderful, healthy, and super easy and I'll certainly try it again with real beef slices from the deli.. I picture these as being perfect for anything from a formal dinner to a SuperBowl food table.

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I made this for my then future in-laws, it was their first time at our new house and I had never cooked for them before. The presentation was stunning! I also marinated the steak for a little while in teriyaki sauce, and definitely brush some more on once they're taken off the grill. They still talk about this dish- definitely recommend it!! I steamed the asparagus first so it was tender and added a few more strips of the green onion because we all love green onions. I've been dying to make this again! Thanks Sandra!

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I made this appetizer for an Asian dinner party we had and everyone LOVED it. It was delicious and very easy to make. I actually marinated the meat before making them, and used fresh asparagus that I steamed for a few minutes. I will absolutely make this again!

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Instead of deli meat slices, I marinated sirloin steak slices in a ziploc bag of teriyaki sauce for about an hour ahead of time and followed the rest of the recipe. This is a fantastic, easy, and quick recipe - the presentation makes it look like you picked it up from a gourmet food store. I brought leftovers to work for lunch the next day!

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These were so easy and so good. My husband is not fond of asparagus, but loved these! I did marinate the steaks in teriyaki and garlic powder. I had petite sirloin steaks that I sliced thinly. I had problems making a ?pretty? slice, using 2 or 3 pieces to cover the asparagus and green onion, but once grilled they looked great. I made this as a main meal and served over fried rice. I will make this again. Thank you!

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This is an excellent easy entree. It also makes a great appetizer or tapa.

The trick here: getting excellent thin-sliced beef. Our first attempt to grill this with a tenderloin cut was difficult because the beef wasn't thin enough, not even when pounded flat.

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We used a mix of soy sauce, Worcestershire sauce, and some garlic powder since we had no teriyaki sauce. We also dipped each piece of meat IN the sauce, briefly marinating instead of just brushing the sauce onto the rolled meat, which allowed the meat to be nicely flavored. Had to cook longer than 3min/side on our grill; closer to 7min/side (maybe our meat was a bit thick. Result was a colorful unique presentation, and the flavors worked well together.