Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



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.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Laura Wright


Prep Time
45 min
Cook Time
35 min
80 min


  • 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


  • 16 wooden toothpicks, soaked in water for 30 minutes


  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g