Share it!
Recipe created by Chef Will Manson of the BeachHouse Restaurant
Ingredients:
Asparagus Tips 1 “ 10 ea blanched
Scallions 1 “ 10 ea blanched
Soy sesame oil blend 1 oz
Sirloin strips 1.5 to 2″ long 10 ea
Method:
Pound out sirloin strips until they are very thin.
Blanch asparagus and scallions so they are tender.
Wrap one piece of sirloin around a asparagus tip and a piece of scallion.
Note: Do this preparation several hours if not a day before cooking. This will give the meat time to bind.
To cook simply heat oil blend and sear meat quickly.
Finish with a Teriyaki glaze or plum sauce and some stir fried vegetables.
Enjoy!
You must log in to post a comment.