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Korean Beef-Wrapped Asparagus

Crisp asparagus is enveloped in thinly sliced beef that has been marinated in a wonderful blend of flavors. This is a fantastically delicious appy that your meat-loving guests will devour!

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Beef roulade is the best cut to use for this recipe. It comes pre-sliced into paper-thin wide sheets, something you just can’t do at home. Most meat sections will have them already packaged, if not ask the butcher to prepare some for you.KoreanBeefAsparagus2

Once the meat has been cut to size and marinated, wrap them around the stalks of the asparagus – each piece of meat should be cut so there is just under an inch of overlap. This way as the meat cooks and shrinks, it won’t unwrap.KoreanBeefAsparagus3

Drizzle with a bit of oil, sprinkle with some sesame seeds and salt and pepper, then place each one seam-side down onto a hot grill. It will only take a few minutes per side, so watch them carefully.KoreanBeefAsparagus4

Korean Beef-Wrapped Asparagus
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Serves: 6
The combination of textures and flavors in this dish is exceptional.
Ingredients
  • 1 lb beef roulade (1/8” thinly sliced beef)
Marinade
  • 3 Tbsp GF soy sauce
  • 1 Tbsp pineapple juice
  • 1 Tbsp sesame oil
  • 1 clove garlic, minced
  • 2 tsp honey
  • 1 ½ tsp GF fish sauce
  • ½ tsp fresh ginger, minced
  • ⅛ tsp red pepper flakes
  • 1 tsp olive oil
  • 24 spears asparagus, trimmed
Topping
  • ½ tsp sesame seeds
  • Salt and pepper
Instructions
  1. Cut beef into squares so they are wide enough to wrap around each asparagus once, with just a bit of overlap (the meat will shrink a bit as it cooks, so you still want enough of an overlap so it won’t unwrap as it cooks).
  2. Combine all the marinade ingredients, and pour all but ¼ of it into a ziploc bag. Set aside the reserve to use for later. Add meat and marinate in the fridge for up to 2 hours.
  3. Wrap a slice of meat around each stalk and place seam side down on a baking sheet. Drizzle with a bit of oil, and sprinkle with sesame seeds and salt and pepper.
  4. Place seam-side down on a hot grill for about 3 minutes on each side (you can also broil them in the oven).
  5. Pour reserved marinade in a small saucepan and bring to a boil. Boil until reduced, and becomes thick. Drizzle over cooked stalks and serve.
Notes
Vegan alternative to fish sauce: Simmer 3 cups water, ¼ oz dried sliced shiitake mushrooms, 3 Tbsp salt, 2 Tbsp GF soy sauce over medium heat until reduced by half. Strain, cool and refrigerate up to 3 weeks. Makes 1 ½ cups.

 

3 Responses to Korean Beef-Wrapped Asparagus

  1. Jean February 22, 2015 at 12:29 pm #

    I love trying your gluten free recipes. Even my friends that are not gluten free really like what I make from your e-mail. Thanks Jean

    • Marla Hingley
      Marla Hingley February 22, 2015 at 3:36 pm #

      You made my day 🙂 Thanks for the feedback! That is really my goal when I am creating my gluten free recipes – I want it to taste like ‘normal’ food. Granted, breads are cakes are the biggest challenge to taste ‘real’, but I’ll keep trying!

  2. Joan August 30, 2015 at 12:07 am #

    Besides GF diet I am on 1500 mg sodium cardiac diet. Love preparing my own food, but even with low sodium items like soy it still has too much sodium, any ideas as to what I can substitute for fish sauce, soy, etc?

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