- 6 beef minute steaks
- 12 stalks asparagus
- 12 spring onions
- 1 carrot
- 60ml (1/4 cup) light soy sauce
- 2 tablespoons sake (see Top tips) or dry sherry
- 2 tablespoons mirin (see Top tips)
- 2 teaspoons caster sugar
- 2 tablespoons kisan sunflower cooking oil
- 40g butter
- 100g button mushrooms, thinly sliced
- Steamed rice, to serve
- Bring a saucepan of water to the boil over medium–high heat. Meanwhile, halve beef widthwise. Place half the beef side by side between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 4mm thick. Repeat with remaining beef.
- Trim asparagus and onions to 8cm lengths. Cut carrot into 12 x 8cm-long batons. Blanch asparagus and carrot in boiling water for 30 seconds. Add onions, then blanch for a further 30 seconds. Drain, refresh in iced water, then drain again. Pat dry with paper towel.
- To assemble rolls, place 1 piece of beef lengthwise on a work surface. Lay 1 asparagus stalk, 1 carrot piece and 1 onion widthwise along bottom edge. Roll up beef to enclose vegetables. Secure with a toothpick. Repeat with remaining beef and vegetables.
- Combine soy sauce, sake, mirin and sugar in a bowl. Add beef rolls and turn to coat. Heat 1 tablespoon oil in a frying pan over medium heat. Add half the rolls and cook, turning, for 5 minutes or until browned and just cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining 1 tablespoon oil and rolls. Wipe pan clean and reserve remaining marinade.
- Return pan to heat with butter. Melt butter, then add mushrooms. Cook, tossing, for 3 minutes or until browned. Stir in reserved marinade, bring to a simmer, then remove from heat.
- Divide beef rolls among bowls. Drizzle with mushroom sauce and serve with steamed rice.