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How to Prepare Beef and Asparagus Negimaki ?


Preparation time: 25 mins 

Cooking time: 20 mins

Serving: 8


  • 1/3 c. hoisin sauce
  • 1/3 c. mirin
  • 2 tbsp. rice vinegar
  • 2 tsp. toasted sesame oil
  • 3 tsp. toasted sesame seeds, divided
  • 1 lb. flank steak, butterflied and pounded 1/16-in. thick (See how-to, below)
  • 1 lb. asparagus, trimmed to about 6-in each
  • 8 scallions
  • 1 tbsp. olive oil


  1. In a medium bowl, whisk together hoisin sauce, mirin, rice vinegar, sesame oil, and 2 tsp sesame seeds to combine. Transfer half (about 1/2 cup) to a small measuring cup.
  1. Cut pounded flank steak into 3- by 4-in strips, add to bowl and toss to coat; let sit 15 minutes.
  2. Meanwhile, heat grill to medium-low. Thinly slice 1 scallion and set aside for serving. Quarter remaining 7 scallions lengthwise, then trim them to 6 inches long. Trim asparagus to 6 inches long. Toss scallions and asparagus in olive oil.
  3. Taking a strip of steak, place 1 scallion quarter and 1 asparagus stalk perpendicular to the 4-inch side. Roll and secure the steak with a toothpick through the vegetables. Repeat with remaining meat and vegetables.
  4. Grill covered, basting twice with reserved marinade, until lightly charred and just cooked through, about 2 minutes per side.
  5. Remove toothpicks and serve immediately, sprinkling with sliced scallion and remaining tsp sesame seeds.
Posted by Coba Grills and we thank Good Housekeeping for this delicious recipe and the recipe link is