Beef Negimaki Stir Fry deconstructs beef negimaki (Japanese meat sushi) and serves it with green beans to make it a stir fry main dish.
Beef Negimaki Stir Fry
This Beef Negimaki Stir Fry takes all the delicious flavors of beef negimaki and puts them into a stir fry, so dinner is ready in under 30 minutes. Although green beans aren’t part of traditional negimaki, they’re added to this stir fry for extra vegetables. The flank steak, green beans, and scallions are covered in a sweet and savory sauce and served over watercress for a light dinner. Rice is optional, but I personally love it and thought it was great as a side. For more beef stir fry recipes, try my Broccoli Beef, Skirt Steak, Baby Bok Choy, and Zucchini Stir Fry, and Spiralized Shanghai Beef and Broccoli.
I’m so excited to share this stir fry recipe with you from SIBO Made Simple (affil link) by Phoebe Lapine. SIBO stands for Small Intestinal Bacterial Overgrowth, a common cause of unwanted bloating, abdominal pain, weight fluctuations, and GI distress. This amazing cookbook features 90 recipes compatible with many gut- healing diets along with practical strategies to re-balance your gut. I’m so glad I made her beef negimaki stir fry and can’t wait to try more!
In SIBO Made Simple Lapine answers questions about SIBO, Hashimoto’s thyroiditis, Celiac disease, and more. If you’re looking for low FODMAP recipes that make a notoriously tough diet doable and delicious, this book is for you.
What is beef negimaki?
Beef negimaki is Japanese beef and scallion rolls, a seafood alternative to sushi. Thinly sliced beef wraps around blanched scallions and is then cooked and covered in a thick, sweet sauce.
How do you make beef stir fry sauce from scratch?
This Japanese beef stir fry sauce is very simple to make – just mix the four ingredients together. And in case you’re out of a sauce or can’t find it at your supermarket, you have options! This recipe lists alternative for each ingredient.
- Tamari, soy sauce or coconut aminos
- Rice vinegar or white wine vinegar
- Clover honey or pure maple syrup
- Sake or dry white wine
- Serve the stir fry over white or brown rice, or keep it low carb with cauliflower rice.
- Add daikon radishes for more veggies.
- Skip the sake or dry white wine in the sauce if you prefer to cook without alcohol.
More Stir Fry Recipes You’ll Love:
- Soba Noodle Veggie Stir Fry
- Chicken and Broccoli Stir Fry
- Chili Shrimp and Asparagus Stir Fry
- Stir Fried Pork and Mixed Veggies
- Chicken Zucchini Stir Fry
Beef Negimaki Stir Fry
- 1 pound flank steak
- Sea salt and freshly ground black pepper
- 1/4 cup sake or dry white wine, optional
- 1/4 cup gluten-free tamari or coconut aminos
- 2 tablespoons rice vinegar or white wine vinegar
- 1 tablespoon clover honey or pure maple syrup
- Coconut or avocado oil
- 8 ounces French green beans, cut in half
- 1 bunch scallions, green parts only, cut into 1-inch pieces
- 5 ounces watercress, about 4 cups packed
- Slice the steak as thinly as possible against the grain. Season generously with salt and pepper. Set aside.
- In a small bowl, stir together the sake (if using), tamari, vinegar, and honey until dissolved.
- Set a large wok or heavy-bottomed skillet over high heat. Add a thin layer of oil and arrange the steak in an even layer.
- Brown the meat, flipping once, until there’s a dark sear on both sides, about 3 minutes total. Transfer to a bowl.
- Add the green beans and sauce to the pan. Simmer vigorously, stirring occasionally, until the sauce has reduced by half and the beans are al dente, about 3 minutes.
- Return the beef to the pan along with the scallions and toss to coat in the sauce.
- To serve, arrange the watercress on a platter and top with the beef stir-fry and sauce. Serve immediately alongside white rice, if you like.
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