Gyuniku Negimaki (Steak & Onion Spring Roll Recipe

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Gyuniku Negimaki (Steak & Onion Spring Roll Ingredients

4 oz slice rump steak
3 tbsp teriyaki sauce
2 spring onions w/ 3 of stalk

A Recipe for
Gyuniku Negimaki (Steak & Onion Spring Roll

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
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To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

This Recipe for Gyuniku Negimaki (Steak & Onion Spring Roll is one of thousands in the Recipes-to-go Asian Cookbook.

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This is a recipe for Gyuniku Negimaki (Steak & Onion Spring Roll from the recipe cookbook of Recipes-to-go (Asian)

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Never eat more than you can lift.
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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Gyuniku Negimaki (Steak & Onion Spring Roll

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Richard Braunstein

Gyuniku Negimaki (Steak & Onion Spring Roll Directions

PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4"
pieces. Place the steak between sheets of greasproof paper and pound
into 1/8" thickness. Cut the steaks in half crosswise. Arrange the
strip of onions down the length of each piece of meat. Starting with
the wide end, roll into tight cylinders. Secure with toothpicks. TO
COOK: Preheat grill. Dip rolls in Teriaki sauce and grill them 3"
from heat for 3 minutes. Dip again in sauce and grill for another 3
minutes. Remove toothpicks, trim ends, and cut into 1" pieces. Stand
each piece on end.

Serves: 8

Gyuniku Negimaki (Steak & Onion Spring Roll Recipe brought to you by Recipes To-Go

Gyuniku Negimaki (Steak & Onion Spring Roll Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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