Negima (Japanese Beef And Scallion Rolls)

Combine the soy sauce, rice vinegar, and miring in a small bowl and soak the scallions in the mixture while you prepare the beef.

Pound the beef between two sheets of plastic wrap if necessary to form rectangular pieces about 1/8 inch thick, 3 inches wide, and 6 inches long.

Brush one side of the beef with the soy sauce mixture, place a small bundle of the scallions across one end of the pieces of beef, and roll the long way to form rolls. Secure with a toothpick or two and brush the exterior of the rolls with the remaining sauce.

Cook over hot coals (traditional) or under a preheated broiler until brown on all sides, about 4 minutes total.