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+ servings

Korean Beef-Wrapped Asparagus

Marla Hingley
The combination of textures and flavors in this dish is exceptional.
Prep Time 2 hrs
Cook Time 10 mins
Total Time 2 hrs 10 mins
Servings 6

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
  • 1/8 tsp red pepper flakes
  • 1 tsp olive oil
  • 24 spears asparagus trimmed

Topping

  • ½ tsp sesame seeds
  • Salt and pepper

Instructions
 

  • 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).
  • 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.
  • 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.
  • Place seam-side down on a hot grill for about 3 minutes on each side (you can also broil them in the oven).
  • 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.
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