1/2 cup soy sauce
1/4 cup orange marmalade
2 tablespoons light brown sugar
2 tablespoons grated garlic
2 tablespoons Asian sesame oil
1 1/2 tablespoons white sesame seeds
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
24 thin scallions, tops and bottoms trimmed
24 thin asparagus spears, bottoms trimmed
1 pound shaved beefsteak
In a large shallow baking dish, whisk the soy sauce with the marmalade, brown sugar, garlic, sesame oil, sesame seeds, pepper and cayenne powder.
Bring a large skillet of water to a boil. Add the scallions and cook until bright green, about 30 seconds. Transfer to a plate and pat dry. Add the asparagus and cook until bright green, about 1 minute; transfer to plate and pat dry. Lay a slice of beef on a work surface. Arrange a scallion and an asparagus spear crosswise at a short end and roll up. Add to soy sauce glaze and turn to coat. Repeat with remaining beef rolls.
Brush a grill pan with canola oil and heat over high heat until smoking. Working in batches, cook beef rolls until nicely charred all over, about 15 seconds per side. Transfer to a platter or plates.
*I found this recipe in New York Times online under Dining and Wine. It was adapted by Takashi Inoue and then adapted in my humble home. So simple to make but Top Chef worthy, It gave a big smile to my husband after a long busy day at work. The only thing I change was the orange marmalade, I didn’t have have any but fortunately I had a homemade mixed berry marmalade . It work out fine but next time I will use a light soy sauce, just for my taste preference. enJOY!!!
Source: New York Times