Until I met my husband, I was not very ethnically diverse in my food choices. I often ate steak and potatoes and threw a twist on them with a flavored butter or a different method to preparing the potatoes. Sometimes I would get a wild hair and throw some unique spices on my steak for a blackening. Whoop-de-do!
Blake’s best friend is named Yasuaki. We call him Yas. His family is from Japan. They lived in Norcross when Yas was a young kid. At the end of middle school, Yas’ parents decided to move back to Japan, and Yas moved in with Blake and his mom. Through all of this, Blake learned to cook the most amazing Asian food, and interestingly enough Yas’ favorite food is anything from Paula Deen’s cookbook. Ironic, right?
The appetizer that we made tonight is very easy to make, it just has an intimidating name. Call it Beef Roll-Ups if it scares you too much. This is always a crowd pleaser, and it is easy on the wallet.
GRILLED BEEF NEGIMAKI
Total Price- $2.52
Total Price per Person- $0.68
Average Retail Price- $5.08
Total Savings- $2.56
– 1/2 lb of thinly sliced ribeye beef (Super H $3.99/lb Average Retail $7.99/lb)
*Most Asian markets sell this presliced, but if you can’t get it that way, place ribeye in the freezer for one hour and then thinly slice *
– 3 stalks of green onion (Super H 5/$0.99 Average Retail 2/$0.99)
– 2 tsp oil
– 1 tsp pepper (BIG LOTS)
– 1/2 tsp garlic powder (BIG LOTS)
– 3 tbsn soy sauce (Costco $3.99 for 64 oz Average Retail $2.99/ 10oz)
– 2 tbsn mirin (Super H $2.00 off coupon. Average Retail $5.49 1 Liter)
– 1 tbsn sugar (Publix Buy one Get one free 2/$3.98)
– 2 tbsn beef/chicken/vegetable stock (Costco 12 cans for $6.99 Average Retail $1.19/can)
1. Slice the green onion stalks in 1-inch portions.
2. Wrap 2-3 of the 1 inch green onion portions in a rib-eye slice and set aside.
3. Repeat until all of the ribeye slices are rolled.
4. Drizzle with oil, and season with pepper and garlic.
5. Combine all sauce ingredients in a saucepan on high heat.
6. Bring to a boil, then reduce heat to a simmer and simmer until the sauce thickens, roughly 10 minutes. (It should leave a residue on the pan when you tilt it, and be close to a syrup consistency.)
7. Place the rolled ribeye slices onto a high heat grill or sauté pan.
8. Cook until nicely browned/charred, turning often, roughly 1-2 minutes per side depending on the thickness of the rib-eye slices.
9. Drizzle the sauce over the ribeye slices and place the remaining into a small dipping bowl, and serve immediately.
*Money Saving Coupon Tip of the Day:
Want $4.00 free from CVS?
Go to www.cvs.com/email and sign up for Extra Care email and you will get an instand $4.00 coupon for CVS.