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
Variations:
- 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
Ingredients
- 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
Instructions
- 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.
Last Step:
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One of my favorite go tos. Haven’t been able to find the watercress in western New York. Sometimes I add water chestnuts and mushrooms.
My husband (who is Asian) and I both loved this recipe! It is super tasty and it took very little time to prepare it. He loved the cut of steak that was chosen as it was very tender. The sauce was amazing!!!
Sadly, watercress isn’t available where I live. What do you recommend as a substitute with the same flavor profile?
arugula or spinach
Very tasty. I used soy sauce and added some fresh ginger and yellow peppers.
This is so good! I have made several times already. Thanks!
Delicious. Made everyone happy which is so hard to do in my house. Used white wine, EVOO, accidentally forgot rice vinegar which I bet would have made it even better. For five of us, made 1.5X the recipe 😇
Surprisingly great! I was a bit on the fence, but intrigued, as it looked so simple. Replaced the green beans with asparagus and added a jalapeño because everything I make has to have a bit of spice. Loved it as an easy weeknight meal.
perfect!
Writing this review for those who may be ‘beef impaired’ like me. I can never do well with steak, but this came out awesome. I used thin cut sirloin (cleaned of extra fat) since I couldn’t find flank. Used my instant pot. First used it on the high sauté function, sprayed with olive oil and seared the beef per Gina’s instructs (3 min total for each piece). The pot ended up burning a bunch, so I did deglaze it with water and generally cleaned it up before doing the sauce and beans. The taste is spot on. Really good. Transferred beans and beef to a different dish and cooked rice in instant pot – so sort of a one pot meal. Doubled the recipe so that we might have leftovers the next day. Thanks Gina!
thanks for sharing!
We made this and loved it so much that we followed your recommendation and bought Phoebe Lapine’s book. Really enjoyed your version of the recipe, and appreciated the book so much that I purchased a second copy to give to a friend. Thank you!
If you are not using the sake or white wine, should we substitute something else for more liquid or leave it out entirely?
Huge hit with the fam! I make a tonne of your recipes – this one called me to comment 😉 Loved it!
I made this tonight and it was huge hit. It was easy to put together after a long day at work. I skipped the optional sak/ white wine and added a little water to cut the tamari. Served it with a side of rice. It was a hit with the whole family and I am adding this to my regular meal rotation.
This hit the spot! I used soy sauce instead of tamari and served with 3/4 white rice per serving and sautéed bok choy. Enjoyed the watercress and look forward to adding it to other dishes. Overall an excellent dish!
This recipe sadly didn’t work for me. I love Skinny Taste recipes!!! But for me, my steak came out really tough and the flavors were off.
This recipe was phenomenal. I’m in my third trimester of pregnancy and trying to find recipes to make that are quick, but still healthy. It took longer to cook the side of rice than the rest of this meal! The sauce was just a little sweet, which was a perfect compliment to the steak. My only regret is not making a double batch. I used regular green beans because I couldn’t find French ones, and they were perfect.
So glad you enjoyed it!
This was so simple and EXCELLENT! I actually topped my husbands with an egg, because why not? it was wonderful. Thank you Gina!
Awesome!
general question. I own all your cookbooks. If a recipe is from on of your cookbooks, it would be great to know which one. Thanks!
I second this Judy. I own all of her cookbooks and would love to know which recipes come from which book.
In terms of the recipe itself, it was super delicious!
Delicious flavors! Made this today, made a double batch for meal prep. I ate without any rice. Such amazing flavors, didn’t even miss the rice, although they would soak up the yumminess!
How would you cut the daikon radishes?? Do you cook them too?
In the recipe it says French green beans, cut in half, yet your pictures show whole green beans(?). Are you cutting them in half lengthwise our horizontally, or neither? I’m excited to try this! Thanks!
French green beans, also called haricot verts, are whole beans. You might be thinking of “French cut” green beans which are like slivers. I found them in a 20 oz bag in the grocery store, they’re a bit thinner than regular green beans, but I’m sure the regular ones would work fine.
I just reread your question. LOL. They are cut to half the length. If you zoom in to the picture, you can see a diagonal cut on one of the bean ends. The French geeen beans I found were about 5 inches long.
Has anyone tried this with chicken instead of beef? Thanks!
Gosh, this looks scrumptious. Going to the grocery tomorrow. So glad to discover this recipe tonight so I can add the ingredients to my shopping list.
Perfect! I have some green beans I need to use! Can’t wait to try this!