Beef Negimaki Stir Fry reimagines the classic beef negimaki—thinly sliced, marinated beef rolled around scallions—and turns it into a fast, flavorful stir fry. With tender flank steak, crisp green beans, and bright scallions tossed in a sweet-savory sauce, this dish comes together in under 30 minutes and works well served over rice or on a bed of peppery watercress for a lighter option.
Beef Negimaki Stir Fry
This recipe captures the familiar flavors of Japanese negimaki—soy-forward, slightly sweet, and richly savory—but deconstructs the rolls into a quick skillet meal. Green beans aren’t traditional in negimaki, but they add color, texture, and nutrition here. The recipe uses flank steak, which slices thinly for quick searing, then finishes in a reduced sauce with scallions. If you prefer, serve with steamed white or brown rice, or keep it low-carb with cauliflower rice.
If you’re interested in variations on beef stir fries, some good ideas to try include Broccoli Beef; Skirt Steak with Baby Bok Choy and Zucchini; and Spiralized Shanghai Beef and Broccoli.
This version of the recipe comes from the cookbook SIBO Made Simple by Phoebe Lapine. The book focuses on recipes suitable for people managing Small Intestinal Bacterial Overgrowth (SIBO) and other gut-related conditions; it offers an assortment of gut-friendly recipes and practical guidance to support digestion and reduce common symptoms like bloating and abdominal discomfort. The negimaki stir fry is one of the approachable, quick recipes in the collection.
What is beef negimaki?
Beef negimaki is a Japanese dish made from very thinly sliced beef wrapped around scallions (negi). Traditionally the rolls are grilled or broiled and coated with a sweet soy glaze; here the core flavors are preserved but reshaped into a stir fry for speed and ease of serving.
How to make the negimaki-style stir fry sauce from scratch
The sauce is straightforward: combine a soy-style liquid, vinegar, a sweetener, and a splash of cooking wine (optional) and stir until blended. If you need swaps for dietary preferences or pantry limitations, use any of the alternatives below:
- Tamari, soy sauce, or coconut aminos in place of one another for the umami base.
- Rice vinegar or white wine vinegar for acidity.
- Clover honey or pure maple syrup for sweetness.
- Sake or a dry white wine can be omitted or replaced with a little additional vinegar if you avoid alcohol.
Variations
- Serve over white or brown rice, or use cauliflower rice for a low-carb option.
- Add thinly sliced daikon or other quick-cooking vegetables for extra volume and crunch.
- If you prefer to cook without alcohol, skip the sake or dry white wine—the sauce will still be flavorful.
More stir fry ideas
- Soba Noodle Veggie Stir Fry
- Chicken and Broccoli Stir Fry
- Stir-Fried Pork and Mixed Veggies
- Chicken Zucchini Stir Fry
Recipe overview
Yield: 4 servings | Prep: 10 mins | Cook: 10 mins | Total: 20 mins
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, soy sauce, or coconut aminos
- 2 tablespoons rice vinegar or white wine vinegar
- 1 tablespoon clover honey or pure maple syrup
- Coconut oil or avocado oil for cooking
- 8 ounces French green beans, trimmed and cut in half
- 1 bunch scallions, green parts only, cut into 1-inch pieces
- 5 ounces watercress (about 4 cups packed), for serving
Instructions
- Slice the flank steak as thinly as possible against the grain. Season the slices generously with sea salt and freshly ground black pepper and set aside.
- In a small bowl, whisk together the sake (if using), tamari (or soy/coconut aminos), rice vinegar, and honey (or maple syrup) until the sweetener dissolves. This is your sauce.
- Heat a large wok or heavy skillet over high heat until very hot. Add a thin layer of coconut or avocado oil to coat the pan.
- Arrange the steak slices in a single layer in the hot pan. Let them sear without crowding, flipping once, until both sides develop a dark, caramelized sear—about 3 minutes total depending on thickness. Transfer the seared meat to a bowl and set aside.
- Add the green beans and about half of the prepared sauce to the hot pan. Simmer briskly, stirring occasionally, until the sauce reduces by roughly half and the beans are tender-crisp, about 3 minutes.
- Return the seared steak to the pan, add the scallion pieces, and toss everything together to coat in the reduced sauce and heat through for another minute.
- To serve, spread the watercress on a platter and mound the beef and green beans on top. Spoon any remaining sauce from the pan over the dish. Serve immediately with steamed rice if desired.
Nutrition (per serving)
- Calories: 251 kcal
- Protein: 28.5 g
- Carbohydrates: 14 g
- Fat: 7.5 g
- Fiber: 2.5 g
- Sugar: 9.5 g
- Sodium: ~1211 mg (will vary with sauce and tamari/soy choice)
Tips: For the best texture, slice the steak very thin and sear it hot and fast; avoid overcooking to keep the beef tender. Adjust the sweetness and acidity of the sauce to your taste by adding a little more honey or vinegar. If you need a gluten-free version, use tamari or coconut aminos instead of soy sauce.
If you make this recipe, consider jotting a note about what you changed and how it turned out—simple adjustments like switching the sweetener, skipping the alcohol, or adding other quick-cooking vegetables are common and help tailor the dish to your kitchen and tastes.