Monday, May 24, 2010

Beef Negimaki (I'm back!)

Oh, my poor, neglected GF blog! I know I promised a recipe and a documentation of my Disney eating. I am so sorry. I misplaced my Disney journal and won't be able to write about my dining experiences until I relocate it. I will post that someday. Sigh.

I haven't been blogging for many reasons, but the main one is that I have been following a very strict (and some say controversial) diet plan. I have been blogging about it if you want to take a look. I have been using HCG and a very low calorie (and still GF) diet to burn the bad, stored fat on my body. Think of the HCG diet plan as you will, but it is working for me! I have lost 32 lbs and less than 3 lbs of that is lean muscle mass. That is incredible because even on "sensible" weight loss plans you usually see at least 20% of the weight lost is actually lean muscle mass.

Okay, enough about all of that. Here is great new recipe that I use as an entree, but makes a great appetizer or hors d'oeuvre for a cocktail party. It uses slices of sandwich roast beef. Make sure yours is GF (Hormel has one, or more natural is Applegate Farms, either in the deli section or prepackaged in the meat and cheese section).

Beef Negimaki (adapted from Sandra Lee at Food Network, edited 5.25.10)

12 slices of gluten free roast beef (about 1/8 inch thick and 4x6 inches)
12-36 asparagus spears
3 green onions or scallions
GF teriyaki sauce (below)

Preheat the grill, grill pan, broiler or Foreman grill.

Cut each green onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. I like the white part of the onion best so I used 6 onions, sliced in half lengthwise and 4 inches long, but mostly the white part. Set aside.

Remove woody ends of asparagus spears so that just 4-6 inches of the floret end remains. Set aside.

For this next part you can either dip the slices of roast beef in the teriyaki sauce or you can brush it on. Lay out beef slices on a work surface, like tall rectangles. Brush one side with teriyaki if you did not dip them. Place a piece of onion and 2-3 pieces of asparagus across the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.

Brush each roll with teriyaki sauce, if you did not dip the beef before rolling.

If using a Foreman grill you will cook the rolls for just 3 minutes. If using a grill, grill pan or broiler you want to cook for 3 minutes, then turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes.

Serve immediately.


GF Teriyaki Sauce

This is great for more than just the Negimaki. We like it for chicken and pork as well.

1/4 C mirin (Japanese rice cooking wine)
1/4 C GF low sodium soy sauce
2 Tbs rice vinegar (I use lightly seasoned)
1 Tbs dark sesame oil

1/2 tsp garlic powder
1/2 tsp ground ginger
dash cayenne pepper

Mix all ingredients together. This made enough sauce to dip 12 slices of roast beef. I had enough left over that I tossed extra asparagus in it before I cooked it on the grill also.

If you are using this to marinate raw meat, do not reuse it.

Glad to be back. Will try to be more regular, but I do have a few more days on my HCG diet.


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