Sticky Soy and Orange Beef Rolls
This sweet and salty sandwich is served with wasabi mayo for some wow-factor.
- For the Beef
- 4 tbsp orange juice
- 2 tbsp honey
- 2 tbsp light soy sauce
- 1 tbsp Shaohsing rice wine or dry sherry
- Pinch of sea salt
- Pinch freshly ground black pepper
- 450g trimmed beef tenderloin, cut into 3 steaks
- For the Wasabi Mayo
- 3 tbsp mayonnaise
- 1 tsp wasabi powder
- Pinch of sugar
- For the Sandwich
- Vegetable oil
- 16 fresh shiitake mushrooms
- 1 medium red onion, sliced same thickness as the mushrooms
- 4 sandwich rolls, sliced in half
- Butter lettuce leaves, for serving
- Special equipment: Four 20cm bamboo skewers, soaked in water for 30 minutes
For the beef: In a large bowl, add the orange juice, honey, soy sauce, rice wine, salt and pepper, and stir to combine. Add the beef and leave to marinate for 15 minutes.
For the wasabi mayo: In a small bowl, mix the mayonnaise, one tablespoon of water, wasabi powder and sugar, and set aside.
For the sandwich: Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
Thread the shiitake mushrooms and onions onto the skewers, and then lightly brush with some oil.
Remove the beef from the marinade and pat dry with paper towels. Place the reserve marinade into a saucepot and bring to a boil for five minutes.
Grill the beef for four to five minutes per side for medium-rare. Keep basting with the marinade during cooking. Grill the onion and mushroom skewers until softened, basting with some of the reserved marinade and turning often. Let the steaks rest on a board for five minutes before slicing. Remove the mushrooms and onions from the skewers.
Place the sandwich rolls on the grill and toast for 30 seconds.
Spread the toasted rolls with the wasabi mayo, and then add lettuce, beef slices, shiitake mushrooms, red onions and another dollop of wasabi mayo, and serve.