Glazed Beef-and-Scallion Rolls

• 1/2 cup soy sauce
• 1/4 cup orange marmalade
• 2 tablespoons light brown sugar
• 2 tablespoons grated garlic
• 2 tablespoons Asian sesame oil
• 1 1/2 tablespoons white sesame seeds
• 1/2 tablespoon black pepper
• 1/2 tablespoon cayenne pepper
• 24 thin scallions, tops and bottoms trimmed
• 24 thin asparagus spears, bottoms trimmed
• 1 pound shaved beefsteak
• Canola oil

1. In a large shallow baking dish, whisk the soy sauce with the marmalade, brown sugar, garlic, sesame oil, sesame seeds, pepper and cayenne powder.
2. Bring a large skillet of water to a boil.
3. Add the scallions and cook until bright green, about 30 seconds.
4. Transfer to a plate and pat dry.
5. Add the asparagus and cook until bright green, about 1 minute; transfer to plate and pat dry.
6. Lay a slice of beef on a work surface.
7. Arrange a scallion and an asparagus spear crosswise at a short end and roll up.
8. Add to soy sauce glaze and turn to coat.
9. Repeat with remaining beef rolls.
10. Brush a grill pan with canola oil and heat over high heat until smoking.
11. Working in batches, cook beef rolls until nicely charred all over, about 15 seconds per side.
12. Transfer to a platter or plates.

soy sauce, orange marmalade, light brown sugar, garlic, asian sesame oil, white sesame seeds, black pepper, cayenne pepper, thin scallions, thin, beefsteak, canola oil

Taken from cooking.nytimes.com/recipes/1013486 (may not work)