Beef Negimaki can also be dubbed 'sushi for carnivores', as it consists of strips of teriyaki-marinated beef that are rolled with scallions. This dish originates from Manhattan in the 1960s.

It was invented by Nobuyoshi Kuroaka at Restaurant Nippon after the New York Times critic Craig Claiborne proposed that a dish containing beef would be of great appeal to the American patrons. The meat of choice for beef Negimaki is usually flank steak, and it should be tender and succulent.