Step 1

Using a vegetable peeler, slice carrot lengthways into thin strips. Cut carrot strips to width of beef.

Step 2

Boil, steam or microwave asparagus until just tender; drain. Rinse under cold water, drain. Cut asparagus and onions to width of beef.

Step 3

Place beef slices flat on work surface; sift half the cornflour over top of beef. Place two pieces of carrot and onion, and one piece of asparagus across dusted side of each slice of beef; roll up. Tie rolls with kitchen string or secure ends with toothpicks. Dust with remaining cornflour.

Step 4

Heat oil in medium frying pan; cook rolls, in batches, until browned all over. Remove from pan.

Step 5

Return rolls to same cleaned pan, add combined sugar, mirin, sake and sauce; bring to the boil. Reduce heat; simmer, turning occasionally, until rolls are cooked through. (If you prefer a thicker sauce, remove rolls; boil sauce until reduced. Return rolls to pan; turn to coat in sauce.)

Step 6

Remove rolls from pan; cool 2 minutes. Discard string or toothpicks; cut rolls in half. Serve with sauce.