Beef Negimaki

Whenever my husband and I used to go out for sushi, we'd start with a beef negimaki
appetizer. The traditional sauce is loaded with sugar, so I've since made a version we can
enjoy at home. A perfect balance of spicy and sweet, these are a low carber's dream!
You'll never even miss the rice!

Serves 4

• 2 bunches of scallions
• 1lb thinly sliced beef (Milanese style)
• 1 Tbl canola oil or coconut oil

For the marinade:

• 1/3 cup soy sauce
• 1/3 cup rice wine vinegar
• 2 Tbl fish sauce
• 1 tsp sesame oil
• 1 tsp Sriracha hot sauce
• 1 Tbl minced ginger
• 1 clove minced garlic
• 2 Tbl sweetener*

Combine marinade ingredients in a large bowl. Trim the scallions into six inch lengths. Wash the scallions and while still wet, wrap in a clean paper towel. Place damp towel containing scallions in the microwave for 30 seconds. Remove from microwave, open paper towel and spread the scallions out to cool. They should turn bright green and soften enough to be pliable. Alternatively, you could blanch them in boiling water for 45 seconds and then cool in ice water. Lay out your thinly sliced steaks, overlapping if necessary, and trim to about 6" by 6" squares. Lay about 5 scallions in the center of each and roll them up tightly. You can use twine or extra scallions to tie them so they don't unravel. Place the rolls in your
marinade along with the meat scraps which can be sauteed and used in a stir fry, or
wrapped in lettuce leaves. Marinate for an hour or more. Remove rolls from the marinade
and pat dry. Heat oil in a medium saute pan until hot and then place rolls into the pan. Cook for about 4 - 6 minutes until medium rare inside (or longer if you prefer), turning frequently so all sides are nicely browned. Remove from pan and let rest for a couple of minutes before slicing. Meanwhile, strain the remaining marinade add back to the pan. Cook for a couple of minutes or until reduced to a slightly syrupy consistency. Cut the rolls on a
diagonal and garnish with the sauce.

Approx. nutrition info. per serving: 344 calories, 20g fat, 5.5g net carbs, 33g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny