Wagyu Flank Vegetable Roll

  • 1 American Wagyu Boneless Flank
  • 1 Bunch Asparagus (thin); cut off bottoms and cut in half about 4 in. pieces
  • 1 Sweet Onion (thinly sliced)
  • 1 Orange Bell Pepper (thinly sliced)


  1. Clean Wagyu Flank, cut into 4 oz steaks.
  2. Once portioned cut them through the center, but don't cut all the way through. Keep them attached. If they are too thick still, use a mallet and pound down a bit.
  3. Then add asparagus, Onion and bell pepper. Wrap meat over the vegetables and use tooth picks to keep together.
  4. Season generously with salt and pepper.
  5. Get sauté pan hot and sear all around, take out and serve with Seasoned Rice (recipe below) and stir fry sauce over the beef.


  • 1/2 Cup Soy Sauce 
  • 1 1/2 Cup Water
  • 3 Tbsp Mirin
  • 1 Tbsp Rice Wine Vinegar
  • 1 tsp Ginger (Rough Chop, Peel Skin off)
  • 1 tsp Lemongrass (take out core, bottom part) rough chop
  • 2pc Fresno Chile (Rough Chop) Remove stem
  • 5pc Peel Garlic Clove (Rough chop)
  • 1/2 Sweet Onion (Rough Chop)
  • 1pc Naval Orange (wash, cut in half, squeeze and put in in Sauce pot)


  • 1/4 Cup Corn Starch
  • 4 Tbsp Water
  • (Enough Water to mix all corn starch until smooth)


    1. Place all Ingredients in a 3 quart stock pot and bring to a simmer. Don't bring to boil, you will burn soy sauce. Bring up slowly!
    2. Once liquid comes up to temperature, turn off and set for half hour to a hour. (Longer the better) Strain liquid and reserve sauce. 


    • 2 Cup Rice 
    • 3 3/4 Cups Water
    • 2 Tbsp Sesame Oil 
    • 3 Tbsp Peeled Garlic (finely chopped)
    • 1 Tbsp Lemongrass (finely chopped, take out core)
    • 1 tsp Salt


    1. Sweat Garlic and Lemongrass with Sesame oil until tender, stir in rice.
    2. Once rice is a nice golden-brown color, add water and bring to a boil and cover.
    3. Simmer for 15 minutes and turn off and let it sit for 10 minutes. Keep lid on and until ready to serve.