Servings: 2

Weight Watcher Smart Points: 14

Preparation Time: 30 Minutes

Cooking Time: 10 Minutes

Ready In: 40 Minutes


  • 6 asparagus spears, trimmed to 6 inches
  • 1 tablespoon mirin
  • 2 teaspoons oil
  • 1/4 cup sake
  • 2 tablespoons Japanese soy sauce
  • 2 6-ounce fillet steaks
  • 2 teaspoons caster (superfine) sugar


  1. Directions:  To make the marinade, combine all the ingredients in a jug
  2. Stir to dissolve the sugar, then set aside.Bring a deep frying pan of water to a simmer
  3. Add the asparagus and cook for 3 minutes, or until just tender
  4. Rinse well under cold running water.Slice each steak in half horizontally
  5. Use a meat mallet to pound into 6 inch pieces, each one about 1/16 inch thick.Place two pieces of beef on a piece of plastic wrap so that they slightly overlap
  6. Place three asparagus spears across the beef and roll from the short end using the plastic wrap as a guide
  7. Twist each end of the plastic tightly and place in the fridge for 1 hour
  8. Repeat this process with the remaining beef and asparagus.Remove the beef from the plastic wrap
  9. Add it to the marinade and place in the fridge for 2 hours
  10. Remove the beef from the marinade and pat dry with a paper towel.Heat the oil in a non-stick frying pan over medium-high heat
  11. Add the beef and cook, turning, for 5 minutes, or until browned
  12. Add the marinade and simmer for 2 minutes, or until reduced.Transfer the beef rolls to a chopping board and slice each one in half
  13. Drizzle over the pan juices to serve.More Japanese cooking recipes on Food Republic:Swiss Chard Oshitashi RecipeSake-Steamed Clams With Soy Butter RecipeTempura Cheese-Stuffed Chillies Recipe

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