19 19
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
50 minutes
12 SCALLIONS, ENDS TRIMMED
4 THIN-CUT TOP ROUND STEAKS (1 TO 1¼ LB)
¾ CUP CLASSIC STIR-FRY SAUCE
3 TBSP SUGAR
3 TBSP WATER
Microwave scallions in a loosely covered pie plate on high 1 minute to soften.
Place each steak between sheets of plastic wrap. Gently pound until about 8 x 6 in. and 
in. thick. Lay 3 scallions down
length of each piece; tightly roll up from a long side. Secure with wooden toothpicks. Put in a large ziptop bag.
Stir sauce, sugar and water in a microwave-safe bowl until sugar dissolves. Add 
cup of mixture to bag; refrigerate 30 minutes
or up to 1 hour.
Heat outdoor grill or stovetop grill pan. Grill negamaki 5 minutes, turning to brown on all sides. Discard marinade. Remove picks; trim ends of negamaki, then cut alternately straight across and diagonally in 2-in. lengths.
Microwave sauce in bowl to heat; serve with negamaki.
Rice, edamame
- Substitute thin asparagus spears for the scallions.
- Stir some wasabi into the stir-fry sauce mixture.
- Sprinkle negamaki with toasted sesame seeds before serving.
CALORIES 313 TOTAL FAT 13G SATURATED FAT 5G CHOLESTEROL 75MG SODIUM 920MG
TOTAL CARBOHYDRATES 27G DIETARY FIBER 1G PROTEIN 29G
