Beef Negamaki

Microwave scallions in a loosely covered pie plate on high 1 minute to soften.

Place each steak between sheets of plastic wrap. Gently pound until about 8 x 6 in. and 1⁄8 in. thick. Lay 3 scallions down length of each piece; tightly roll up from a long side. Secure with wooden toothpicks. Put in a large ziptop bag.

Stir sauce, sugar and water in a microwave-safe bowl until sugar dissolves. Add 1⁄3 cup of mixture to bag; refrigerate 30 minutes or up to 1 hour.

Heat outdoor grill or stove-top grill pan. Grill negamaki 5 minutes, turning to brown on all sides. Discard marinade.

Remove picks; trim ends of negamaki, then cut alternately straight across and diagonally in 2-in. lengths.

Microwave sauce in bowl to heat; serve with negamaki. Different Takes Substitute thin asparagus spears for the scallions. Stir some wasabi into the stir-fry sauce mixture. Sprinkle negamaki with toasted sesame seeds before serving.