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Beef Negamaki

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  • Microwave scallions in a loosely covered microwaveable pie plate on high 1 minute to soften. Place each steak between sheets of plastic wrap. Gently pound until about 8x6-inch and 1/8-inch thick. Lay 3 scallions down length of each piece; tightly roll up from a long side. Secure with wooden toothpicks. Put in a large zip top bag.
  • Stir sauce, sugar and water in a microwave-safe bowl until sugar dissolves. Add 1/3 cup of mixture to bag; refrigerate 30 minutes or up to one hour.
  • Heat outdoor grill or stove-top grill pan. Grill negamaki 5 minutes, turning to brown on all sides. Discard marinade. Remove picks; trim ends of negamaki, then cut alternately straight across and diagonally in 2-inch lengths. Microwave sauce in bowl to heat. Serve with negamaki.

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