Japanese beef rolls

Instructions

1. Place steaks between pieces of plastic wrap and gently pound with a rolling pin until 4mm thick. Cut each steak in half crossways.
2. Cook asparagus and carrot in a saucepan of boiling water for 30 seconds. Add shallots and cook for 30 seconds. Drain. Refresh under cold water. Drain. Transfer to a plate lined with paper towel.
3. Top steaks with vegetables. Roll to enclose filling and secure with toothpicks. Place in a shallow dish. Pour over ¼ cup (60ml) sauce and turn to coat.
4. Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Cook rolls, in batches, turning, for 1–2 minutes or until browned. Cover with foil and set aside to rest for 5 minutes before serving.
5. Meanwhile, heat remaining oil in same pan. Add mushrooms and cook, stirring, for 2–3 minutes or until tender. Stir in remaining sauce. Drizzle rolls with resting juices and serve with mushrooms.