Directions

To Cook

1. In a medium pot, fill with ¼ depth of water and blanch asparagus and carrots. Set aside to cool.
2. Lay beef slices on a flat surface. Sprinkle cornflour on both sides of beef slices.
3. Divide asparagus, carrots and cabbage into 2 servings. Starting on one end, place the vegetables on top of the beef. Roll beef with vegetables tightly in a diagonal direction. Secure with 2 toothpicks. Repeat. Once done, sprinkle rolls with the remaining starch.
4. In a non-stick frying pan, heat oil over medium heat. Place rolls seam down and fry. Turn over to fry evenly until cooked through and juice is clear when poked. Remove and set aside.
5. While the pan is hot, add peach halves and sear on flat sides. Remove and slice into 4.
6. With the heat off, wipe off oil from pan. Pour in sake, sugar, soy sauce, ginger juice and sesame oil.
7. Add the beef rolls back into pan with sauce and cook over medium heat until sauce bubbles. Toss rolls to cover with sauce. Remove and set aside. Keep sauce in pan.
8. Remove toothpicks from beef rolls. Cut into 1 inch rolls.
9. Prepare 2 serving bowls of rice. Arrange beef rolls and drizzle with remaining sauce. Garnish with cucumber, lettuce, cabbage, peaches, and sprinkle with sesame seeds.