Beef Negimaki With Broccolini and Rice

Introduction

Beef Negimaki with Broccolini and Rice offers a delightful blend of savory, umami flavors accompanied by the freshness of vegetables. This Japanese-inspired dish is perfect for those looking to explore Asian cuisine or simply seeking a satisfying meal that can be prepared in less than an hour.

Tips for this recipe

• Ensure the meat strips are thin and evenly sized for consistent cooking.
• Prepare ingredients ahead of time to streamline the cooking process.
• Adjust seasonings according to your taste preferences.

Why you will love this recipe

The combination of tender beef, crisp broccolini, and the distinctive flavor profile from hoisin sauce creates an irresistible dish. Whether it’s for a casual family dinner or as a special meal to impress guests, this recipe is sure to become a new favorite with its balanced taste and elegant presentation.

Ingredients

• Vegetable oil cooking spray
• 1/4 cup hoisin sauce
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 pound top round, thinly sliced and cut into 12 strips (6 inches by 2 1/2 inches each)
• 8 scallions, cut into 3-inch-long pieces
• 1 1/2 cups shredded carrots
• 1 cup instant brown rice
• 1 pound Broccolini
• Salt and freshly ground black pepper
• 1 cup low-sodium chicken broth

Adviced equipment

1. Electric Knife (optional for trimming meat)
2. Mandoline Slicer (for uniform slicing of broccolini)
3. Large Pot or Dutch Oven (ideal for beef negima cooking)
4. Wooden Spoon or Spatula (for stirring and flipping in the pot)
5. Cutting Board (for safe vegetable and meat preparation)
6. Rice Cooker (optional for perfectly cooked rice)
7. Mixing Bowls (1-2 for mixing sauces/marinades)
8. Measuring Cups and Spoons (for accurate ingredient measurements)
9. Food Processor with Slicing Attachment (optional for chopping broccolini quickly)
10. Cast Iron Skillet or Fry Pan (alternative to pot if using stovetop method)

History of the recipe

Beef Negimaki has its roots in Japanese cuisine, traditionally served during special occasions and as a celebratory meal. The term ‘negima’ refers to meat cooked with scallions or green onions, which is emblematic of Japan’s love for umami-rich dishes that combine the simplicity of ingredients with profound flavors.

Fun facts about this recipe

Negimaki isn’t just a fusion but an innovation that combines Japanese cooking techniques with accessible, easy-to-find ingredients. The dish exemplifies the globalization of cuisine as it takes traditional elements like hoisin sauce and adapts them into local flavor profiles such as in Beef Negimaki with Broccolini and Rice.