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Image / Editorial

Catherine Fulvio’s Beef Negimaki with Chilli Dip


by Holly O'Neill
28th Dec 2017

Hosting a post-Christmas party? All turkey-ed out? Cue a showerstopper, flavour bursting hors d’œuvre to keep your guests happy – beef negimaki with chilli dip, created by Catherine Fulvio for Siúcra.

Makes 12 small rounds

Ingredients

For the marinade

4 tbsp. Siúcra Rich Brown Sugar

2 cloves garlic, finely chopped

3 tbsp soy sauce

2cm ginger, grated

1 tbsp. mirin or sherry

4 tbsp water

300g striploin beef, sliced thinly

3 spring onions, finely sliced lengthways

1½ yellow peppers, thinly sliced

 For the dip

1 red chilli, finely chopped

½ yellow pepper, finely chopped

2 shallots, finely chopped

1 garlic clove, finely chopped

A fine grating of fresh ginger

2 limes, juice only

3 tbsp. Siúcra Caster Sugar

4 mint leaves, shredded

100ml water

Mint sprigs, to garnish

Method

To prepare the dipping sauce

  1. Heat a saucepan with a little oil, add the chilli, yellow pepper and shallots and sauté lightly without browning.
  2. Add the garlic and ginger and cook for 1 minute.
  3. Remove from the heat and add the lime juice, stir in the sugar and mint leaves.
  4. Stir until the Siúcra sugar has melted, then set aside.

To prepare the marinade

  1. Combine all the ingredients in a bowl

To prepare the rolls

  1. Lay the beef between plastic wrap on a flat surface and flat out until thin. Place the yellow pepper and spring onion lengthways on the beef.
  2. Roll up and tie with string at intervals. Carefully place in a shallow tray and pour over the marinade. Leave for about 30 minutes.
  3. Drain and heat a large frying pan.
  4. Fry for about 2 minutes on each side. Keep warm and allow them to rest for 3 minutes.
  5. Slice into 4cm disks, cut off the string and secure with a cocktail stick. Arrange upright on a platter and serve with the dipping sauce. Garnish with mint sprigs.
  6. Serve warm.

Created by Catherine Fulvio for Siúcra.

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