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
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
Mint sprigs, to garnish
To prepare the dipping sauce
- Heat a saucepan with a little oil, add the chilli, yellow pepper and shallots and sauté lightly without browning.
- Add the garlic and ginger and cook for 1 minute.
- Remove from the heat and add the lime juice, stir in the sugar and mint leaves.
- Stir until the Siúcra sugar has melted, then set aside.
To prepare the marinade
- Combine all the ingredients in a bowl
To prepare the rolls
- 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.
- Roll up and tie with string at intervals. Carefully place in a shallow tray and pour over the marinade. Leave for about 30 minutes.
- Drain and heat a large frying pan.
- Fry for about 2 minutes on each side. Keep warm and allow them to rest for 3 minutes.
- 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.
- Serve warm.
Created by Catherine Fulvio for Siúcra.