Beef Negimaki With Broccolini and Rice

For some reason I always feel like I don’t eat enough red meat, so when I saw this recipe I immediately wanted to make it. Especially since it sounded really good and easy. I couldn’t for the life of me find broccolini so I was forced to just use broccoli. Where on earth is that stuff in a grocery store anyway?? Not in the produce section or frozen even. Maybe it’s a specialty store item, boo. I can’t imagine it really changed anything other than the appearance. After all, the flavors of this dish were perfect (hoisin sauce FTW) and cleanup was a snap!


Vegetable oil cooking spray

1/4 cup hoisin sauce

1 Tbsp low-sodium soy sauce

1 Tbsp rice vinegar

1 Tbsp sesame oil

1 lb top round, thinly sliced and cut into 12 strips

8 scallions, cut into 3-inch-long pieces

1-1/2 cups shredded carrots

1 cup instant brown rice

1 lb broccolini

Salt and freshly ground black pepper

1 cup low-sodium chicken broth


  1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
  2. Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots.
  3. Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each. Surround rice and beef in each packet with 1/4 of broccolini; season all with salt and pepper.
  4. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open; serve.

Source: SELF Magazine

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