Asian-Style Steak Rolls: Negimaki

In a small bowl, mix together the soy sauce, brown sugar, mirin, toasted sesame oil, minced garlic, pepper and ginger.

Place the strips of meat in a shallow dish and pour marinade over beef. Set aside and let marinade for 15-20 minutes while you prepare the rest of the ingredients.

Remove the enoki from its package and cut off its root end. Rinse the mushrooms thoroughly. ***Enoki mushrooms should not be eaten raw.*** The easiest way I have found to cook them is to boil them in water for several minutes--you want them to be cooked, but not to death. They are very delicate, so only 2-3 minutes in boiling water will do the trick. Remove them from the boiling water and let them drain on paper towels.

1. Carefully pick up one slice

Place a 4-6 pieces each of the enoki mushrooms, the carrot slices and the onion slices onto one side of the beef slices. Carefully roll the beef around the vegetables and secure with a toothpick if desired. I have made these several times and have never needed the assistance of a toothpick.

Heat a non-stick or cast iron pan on medium-high heat. When hot, add a high-heat oil such as pecan or avocado oil to the pan and swirl around. Make sure to keep your splatter screen handy (as well as an apron!) for this step because it will splatter. Add the steak rolls into the pan and sear the rolls for about 60 seconds per side, rotating the rolls in order to get all sides seared.

Remove from heat and serve immediately with a side of ramen. Indulge in a dipping sauce if desired!

These are easy to make and will go in a flash! No fair asking me how I know ;-)