Dinner
Beef Negimaki Stir Fry
Sizzling strips of flank steak soak up a sweet salty glaze of tamari, sake, rice vinegar, and honey, then hit the hot pan and caramelize to a glossy finish. Tender beef mingles with crisp green beans and scallions, while peppery watercress adds a fresh bite that balances every savory mouthful.
- Total
- 19 min
- Prep
- 10 min
- Cook
- 9 min
- Serves
- 4
Nutrition per Serving
- Calories
- 251
- Protein
- 29g
- Carbs
- 14g
- Fat
- 8g
- Fiber
- 3g
- Sugar
- 10g
- Sodium
- 1211mg
Ingredients
- 1 lb 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 tbsp rice vinegar or white wine vinegar
- 1 tbsp clover honey or pure maple syrup
- Coconut or avocado oil
- 8 oz French green beans (cut in half)
- 1 bunch scallions (green parts only, cut into 1-inch pieces)
- 5 oz 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.