Once again, I’ve gone and opted for an Asian style recipe when it comes to preparing meat. I don’t know what it is about the combination of soy sauce, sesame oil, etc., that I love so much, but that flavor is quickly becoming one of my favorites to work with. First it was beef bulgogi, then blackened ahi, then Mongolian porkchops, and now this!
This recipe began as something quite different than what it became. My original intent was to try my hand at beef negimaki, a Japanese dish where green onion is wrapped in beef. I decided it’d be more interesting to improvise with the ingredients and instructions a bit and put my own spin on it. The result was even tastier than I had hoped.
