Japanese Beef, Shiitake and Asparagus Rolls

Heat the oil in a frying pan over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown.

Meanwhile, bring a large pot or frying pan of water to the boil. Dunk the asparagus into the boiling water, then place into ice water to stop the cooking. Set aside.

Preheat the grill. Grease a baking tray.

To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 5mm thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of spring onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a skewer. Place the rolls seam side down on the tray.

Roast under the preheated grill until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to over cook, this could burn the steaks or make them tough to eat.