Recipe - Gyuniku Negimaki (Steak And Onion Spring Rolls)

4 ounce Slice Rump Steak
3 tablespoon Teriyaki Sauce
2 Spring Onions w/ 3" of stalk

PREPARE IN ADVANCE:
Cut onions in half lengthwise, the cut into 4" pieces.
Place the steak between sheets of greasproof paper and pound into 1/8"
thickness. Cut the steaks in half crosswise. Arrange the strip of onions
down the length of each piece of meat. Starting with the wide end, roll
into tight cylinders. Secure with toothpicks.
TO COOK:
Preheat grill. Dip rolls in Teriaki sauce and grill them 3" from heat
for 3 minutes. Dip again in sauce and grill for another 3 minutes.
Remove toothpicks, trim ends, and cut into 1" pieces. Stand each piece on
end.

From "RecipesThe Cooking of Japan" from TimeLife International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip