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1
To make the marinade, combine all the ingredients in a jug.
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2
Stir to dissolve the sugar, then set aside.
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3
Bring a deep frying pan of water to a simmer.
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4
Add the asparagus and cook for 3 minutes, or until just tender.
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5
Rinse well under cold running water.
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6
Slice each steak in half horizontally.
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7
Use a meat mallet to pound into 6 inch pieces, each one about 1/16 inch thick.
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8
Place two pieces of beef on a piece of plastic wrap so that they slightly overlap.
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9
Place three asparagus spears across the beef and roll from the short end using the plastic wrap as a guide.
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10
Twist each end of the plastic tightly and place in the fridge for 1 hour.
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11
Repeat this process with the remaining beef and asparagus.
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12
Remove the beef from the plastic wrap.
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13
Add it to the marinade and place in the fridge for 2 hours.
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14
Remove the beef from the marinade and pat dry with a paper towel.
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15
Heat the oil in a non-stick frying pan over medium-high heat.
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16
Add the beef and cook, turning, for 5 minutes, or until browned.
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17
Add the marinade and simmer for 2 minutes, or until reduced.
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18
Transfer the beef rolls to a chopping board and slice each one in half.
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19
Drizzle over the pan juices to serve.
