Beef Negimaki Protein Powerhouse

Ingredients:

• 600g of lean beef sirloin (633kcal, 111g protein, 18g fat, 0g carbs)
• 1 large bunch of scallions (48kcal, 3.1g protein, 0.6g fat, 11g carbs)
• 3 tablespoons of soy sauce (30kcal, 3g protein, 0g fat, 3g carbs)
• 1 tablespoon of honey (64kcal, 0.1g protein, 0g fat, 17g carbs)
• 1 tablespoon of sesame oil (120kcal, 0g protein, 13.6g fat, 0g carbs)
• 1 teaspoon of garlic powder (10kcal, 0.5g protein, 0g fat, 2g carbs)
• 1 pinch of black pepper

Nutrition facts per serving: 229kcal, 30g protein, 6.4g fat, 5.8g carbs.

Cooking Instructions:

1. Freeze the beef for about an hour to make it easier to slice. Slice into thin strips approximately ¼-inch thick.
2. Lay out a slice of beef, place several scallion greens across it. Roll up the beef and scallions together, secure with a toothpick. Repeat with remaining beef and scallions.
3. Mix together soy sauce, honey, sesame oil, garlic powder, and black pepper to make the marinade. Marinate the beef rolls for at least 30 minutes, or overnight.
4. Preheat a grill or grill pan. Grill the beef negimaki, occasionally turning and basting with remaining marinade, until beef is just cooked and scallions are charred, about 10 minutes.

Plating:

Arrange the Beef Negimaki in a harmonious stack at the center of a round, white plate for contrast. Their lovely char should stand in striking contrast to the plate, making the dish visually appealing. Drizzle the remaining marinade across the composition for a touch of gloss and flavor, creating an inviting play of texture and color. Add sprigs of fresh, uncooked scallions to the side for an additional color pop and textural element. Also, sprinkle a small amount of sesame seeds for a restaurant-quality finishing touch. The final presentation should evoke traditional Asian plating aesthetics: minimalistic yet elegantly messy.