INGREDIENTS

3/4 lb. eye-of-round beef
12 large asparagus spears, trimmed to 5 inches long
1 oz. enoki mushrooms
1/2 small red bell pepper, seeded and julienned
2 tablespoons cooking oil
1/3 cup chicken broth
1/2 tablespoon corn starch dissolved in 1 teaspoon water

COOKING METHOD

GETTING READY

Cut beef into 12 slices, each about 4 inches by 3 inches by 1/8 inch thick. Combine marinade ingredients in a bowl; add beef and stir to coat. Let stand for 10 minutes. Cut bacon in half crosswise to make 12 pieces.

Make each roll: Place a slice of beef on a work surface. Place an asparagus spear, several enoki mushrooms, and a juilenned bell pepper along one end of beef. Roll beef over vegetables into a cylinder. Wrap bacon around beef roll and secure with a wooden pick.

COOKING

Place a wide frying pan over high heat until hot. Add oil; when oil is hot, add rolls and pan-fry until browned on all sides, 2 to 3 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer for 3 minutes. Add corn starch solution and cook, stirring, until sauce boils and thickens.

SOURCE: Yan Can Cook, Inc. © 2000 / Martin Yan