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Glazed Beef-and-Scallion Rolls

This tasty dish is great as a main or a side. The combination of savory-earthy notes, saltiness and sweetness defines Asian cooking. Riesling, of course, pairs extremely well with all of these flavors. 

Serves 4


  • ½ cup soy sauce
  • ¼ cup orange marmalade
  • 2 tablespoons light brown sugar
  • 2 tablespoons grated garlic
  • 2 tablespoons Asian sesame oil
  • ½ tablespoon black pepper
  • 1/2 to 1 teaspoon cayenne pepper (depending on your tolerance for heat)
  • 24 thin scallions, tops and bottoms trimmed
  • 24 thin asparagus spears, bottoms trimmed
  • 1 pound shaved beefsteak
  • Canola oil
  • 1 ½ tablespoons white sesame seeds
  1. In a large shallow baking dish, whisk the soy sauce with the marmalade, brown sugar, garlic, sesame oil, pepper and cayenne powder. Let marinate for 30-60 minutes.
  2. 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.
  3. 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.
  4. 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 and top with sesame seeds.

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