Japanese Negimaki with Gingery Carrot Puree Recipe - Clean Eating Magazine

Japanese Negimaki with Gingery Carrot Puree

Negimaki are traditionally marinated beef rolled around scallions. Here, asparagus and carrots are used instead for a unique twist.
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Japanese Negimaki with Gingery Carrot Puree image

COST PER PLATE: $3.20

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 2 1/2 large carrots, peeled, divided (NOTE: Slice 2 carrots into ½-inch-thick slices and remaining 1/2 carrot into matchsticks.)
  • 2 tbsp raw honey, divided (TRY: Wholesome Sweeteners Organic Raw Honey)
  • 5 tsp reduced-sodium soy sauce, divided
  • 4 tsp peeled and minced fresh ginger, divided
  • 1 tbsp sesame oil
  • 1 tsp lime zest plus 4 tsp fresh lime juice, divided
  • 1/8 tsp fresh ground black pepper, divided
  • 1 tbsp red miso
  • 1 lb beef flank steak, pounded to 1⁄8-inch thick and cut into 8 4 x 1-inch rectangles
  • 12 pencil-thin asparagus spears, trimmed and halved crosswise (NOTE: If thin asparagus isn't available, cut larger asparagus in half lengthwise before cutting crosswise.)
  • 1 tsp safflower oil

EQUIPMENT:

  • 16 wooden toothpicks, soaked in water for 30 minutes

Preparation

  1. In a medium saucepan fitted with a steamer basket, bring 2 inches water to a boil. Add sliced carrots to steamer basket. Cover, reduce to medium and steam until very tender when tested with a fork, about 2 minutes. Using a slotted spoon, transfer carrots to a food processor along with 2 tbsp hot cooking water, 1 tbsp honey, 1 tsp soy sauce, 2 tsp ginger, sesame oil, lime zest, 1 tsp lime juice and pinch pepper. Purée until smooth, 1 to 2 minutes.
  2. Meanwhile, in a medium baking dish, whisk together miso, remaining 1 tbsp honey, 4 tsp soy sauce, 2 tsp ginger, 1 tbsp lime juice and pinch pepper. Add beef to dish, turning to coat. Marinate at room temperature for 25 minutes.
  3. Meanwhile, in a large skillet, bring 1/2 inch water to a boil. Add asparagus and cook until crisp-tender, about 2 minutes. Plunge asparagus into a bowl of ice water for 30 seconds, then use a slotted spoon to transfer to a baking sheet. To same water, add carrot matchsticks and cook until tender, about 5 minutes. Plunge into ice water and transfer to sheet with asparagus.
  4. Place steak on a large cutting board. Pile 3 pieces asparagus and 4 carrot matchsticks along the long side of 1 steak strip, 1 inch from edge. Starting at edge nearest vegetables, roll up steak as tightly as possible and secure with 2 toothpicks. Repeat to make 8 rolls total.
  5. In a large grill pan on medium-high, heat safflower oil. Grill rolls until steak is browned on the outside and medium-rare to medium on the inside, turning often with tongs, about 8 minutes total. Remove rolls from pan and let rest for 5 minutes. Remove toothpicks. Divide purée among serving plates and top each with rolls.

Nutrition Information

  • Serving Size: 2 rolls and 1/2 cup puree
  • Calories: 263
  • Carbohydrate Content: 14 g
  • Cholesterol Content: 68 mg
  • Fat Content: 12 g
  • Fiber Content: 2 g
  • Protein Content: 25 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 392 mg
  • Sugar Content: 10.5 g
  • Polyunsaturated Fat Content: 2 g