8 thin (or 4 thick) asparagus stalks
¼ pound thinly sliced beef (available at many Asian grocery stores, or by request from your supermarket)
slices should be 5 to 6 inches long by 2 to 3 inches wide.
1 tablespoon of flour
1 tablespoon of vegetable oil
3 tablespoons teriyaki sauce
1 teaspoon of roasted white sesame seeds (optional)
1). Cut asparagus into 3-inch long pieces. If the asparagus is thick, cut it in half lengthwise.
2). Roll each piece of sliced beef around a bundle of 3 or 4 asparagus pieces. Squeeze gently to hold together. Lightly dredge the rolls in flour.
3). Heat oil in a skillet over medium heat. Place rolls in hot oil, cover and cook over medium heat, turning until beef is lightly browned on all sides, about 5 to 6 minutes.
4). Drain excess oil from pan. Pour teriyaki sauce into pan and shake gently over heat until rolls are coated with sauce.
5). Remove from heat. Cut rolls in half diagonally. Sprinkle with sesame seeds. (if desired).