SURPRISE friends and family with your impressive hosting skills this Christmas season with a mouth-watering beef negimaki with chilli dip recipe, created by Catherine Fulvio and Siucra.
Introduce flavour with an alternative canape this Christmas and serve the perfect accompaniment to every festive entertaining scenario – this dish (which makes 12 small rounds) will leave your guests wanting more …
Ingredients
For the marinade
l 4 tbsp Siucra Rich Brown Sugar
l 2 cloves garlic, finely chopped
l 3 tbsp soy sauce
l 2cm ginger, grated
l 1 tbsp mirin or sherry
l 4 tbsp water
l 300g striploin beef, sliced thinly
l 3 spring onions, finely sliced lengthways
l 1 and a half yellow peppers, thinly sliced
For the dip
l 1 red chilli, finely chopped
l Half yellow pepper, finely chopped
l 2 shallots, finely chopped
l 1 garlic clove, finely chopped
l A fine grating of fresh ginger
l 2 limes, juice only
l 3 tbsp Siucra Caster Sugar
l 4 mint leaves, shredded
l 100ml water
l Mint sprigs, to garnish
Preparation
To prepare the dipping sauce
l Heat a saucepan with a little oil, add the chilli, yellow pepper and shallots and saute lightly without browning.
l Add the garlic and ginger and cook for 1 minute.
l Remove from the heat and add the lime juice, stir in the sugar and mint leaves.
l Stir until the Siucra sugar has melted, then set aside
To prepare the marinade
l Combine all the ingredients in a bowl.
To prepare the rolls
l Lay the beef between plastic wrap on a flat surface and flat out until thin.
l Place the yellow pepper and spring onion lengthways on the beef.
l Roll up and tie with string at intervals. Carefully place in a shallow tray and pour over the marinade. Leave for about 30 minutes.
l Drain and heat a large frying pan.
l Fry for about two minutes on each side. Keep warm and allow them to rest for three minutes.
l Slice into 4cm disks, cut off the string and secure with a cocktail stick.
l Arrange upright on a platter and serve with the dipping sauce. Garnish with mint sprigs.
l Serve warm, and enjoy!
