“Serve THIS on Game Day”

“Please serve SCALLION BEEF on game day!”

scallion beef

Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. It continues to be a great source of inspiration and my absolute pleasure to be a part of their fabulous Cooking Group.

For October’s event, to celebrate the beginning of football season, they are hosting a 5 Star Makeover Tailgate Party. The theme: “Whether you watch American Football or the World’s Football, pick your favorite pre-game dish and give it a gourmet spin.”

scallion beef, tailgate food

Micro-thin sliced natural angus prime beef ribeye is wrapped around fresh scallions then grilled with a soy, sake, mirin, sugar, black pepper glaze. It’s served with mitsuba leaves and extra sauce for dipping.

For our cooking group challenge, I’m taking the concept of “game-day meat on the BBQ” and serving it up in this fabulous Japanese style. And I’ll give 21:1 odds that those in front of the TV on game day will gobble up these umami nuggets before anything else on the buffet.

Grilled Scallion Beef Recipe

scallion beef

Prepare Scallion Beef glaze/dipping sauce:

  • 1/4 c. low-sodium soy sauce
  • 2 T. mirin
  • 2 T. sake
  • 1 1/2 t. sugar
  • fresh ground black pepper

Stir ingredients together until sugar dissolves. Divide mixture for glazing and dipping.
sukiyaki beef and scallion

Overlap thin slices of natural angus prime beef ribeye to make a bed.  I purchase this meat from the Japanese market, where it is labeled sukiyaki beef.   Scallion Beef is a popular snack (known as gyu negi maki) in Japanese pubs. Place 2 trimmed scallions (alternating direction) atop the meat. Roll the beef tightly around the scallions then secure with toothpicks.

grilled scallion beef

Grill scallion beef over high heat on a well-oiled grate or a non-stick grilling skillet. Turn frequently. Grilled shishito peppers make a fine accompaniment too.

scallion beef

Baste the meat with the glaze as it cooks.

grilled beef

The rolls take about 5 to 7 minutes to cook depending on the heat and desired doneness. Remove the cooked scallion beef from the grill and let them rest a couple minutes. Remove toothpicks and slice into bite-sized rounds.

scallion beef and dipping sauce

Serve scallion beef with the soy dipping sauce.

Scallion Beef with Sushi Rice and White Miso, Hot Chile Oil for Dipping

scallion beef with rice

To make this version, prepare the beef and scallion as above, then  spread some warm (not hot) cooked sushi rice alongside the scallions. Mix 1 t. white miso paste with 1 t. warm water, and stir to dissolve. Brush white miso sauce on the rice, then roll it up and grill in the same manner.

game day snack, scallion beef

Serve with fiery chile oil.

Touchdown Scallion Beef

Be sure to visit 5 Star Foodie and Lazaro Cooks! here to score some winning Tailgate Party recipes!

“Hey Guys, check out this scallion beef!”

31 thoughts on ““Serve THIS on Game Day””

  1. Good golly those look good! So many of you are making my favorite snacks. This was actually my ex’s favorite so I used to make it often and love it. The sweet and savory meat was perfect and love the pepper addition. I don’t know about this leaf though… must investigate mitsuba. May have had it and didn’t know or don’t remember. Either way… great post and fun photo!

  2. Lori Lynn, I think I could eat these every time there’s a game on (which is constantly in the fall here!). How fabulous! Wonderful job with the 5 Star Makeover 🙂

  3. Although there will never be football on my tv, I can promise you this beef will be on my plate! Seriously, I need to taste this, it looks so addictive. Really a smart interpretation of this challenge!

  4. This is such a unique game day dish! I am loving both versions… I can’t get over how delicious this looks! Love that first photo by the way!!

  5. I love seeing Japanese food on your site and it makes me smile. 🙂 We love rolling veggies with super thinly sliced meat and we barely eat big chunk of meat in daily basis (maybe besides chicken). I’ve never cooked over the grill. We bought the special pan (how do you call that one with holes?) this summer but never used it even once. I should try this method next time. I always pan fried but your method will give more flavor!!

    1. Hi Nami – I’m so glad you like this. I am always inspired by your recipes. I like the non-stick grilling skillet on the outdoor grill, it helps keep the thin beef from sticking. Please do let me know if you try this method!

  6. What a great appetizer and tailgating dish. So simple to prepare and the ingredients for the glaze sound so tasty. I can’t wait to make t his to go along with some sushi. I think I’ll make it with the rice so long as I’ll already have some made. Thanks for sharing. I’m salivating just thinking about making this.

  7. LL,

    You are a true pro. Smart, clever and perfectly executed. Thanks for being a part of this cooking group, you certainly raise our level.


    1. Thanks Laz – it is so much fun to be a part of the Cooking Group. I hope everyone got a kick out of this post.
      And that scallion beef really is a winner!

  8. Very clever first photo…love it!

    And I love nagamaki. I’d happily come to your tailgating party but, then again, I’d happily come to any of your parties.

  9. Wow – this is absolutely stunning! I love the ingredients, the method, the dipping sauce…everything! As usual, you photos are stellar. Really, this one is incredible! Buzzed!

  10. This looks lovely. I really like the idea of wrapping the scallions with the thinly sliced meat. Love the football photos with the captions too–haha!

  11. Love it – especially with the chili oil! Your opening photo made me smile – fabulous addition to the 5 Star tailgate party 🙂 I’ll be experimenting with a non-soy version of these now that we’re home and hubs can get in some football time.

  12. lol LOVE the first picture!
    Wow I know I will all over this dish. Love the marinade and how you roll it. It looks delicious and pretty. Adding sushi rice is so clever!

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