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.
- 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
- 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.
- 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 and top with sesame seeds.