Step 1

For the beef: In a large bowl, add the orange juice, honey, soy sauce, rice wine, salt and pepper, and stir to combine. Add the beef and leave to marinate for 15 minutes.

Step 2

For the wasabi mayo: In a small bowl, mix the mayonnaise, 1 tablespoon water, wasabi powder and sugar, and set aside.

Step 3

For the sandwich: Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.

Step 4

Thread the shiitake mushrooms and onions onto the skewers, and then lightly brush with some oil.

Step 5

Remove the beef from the marinade and pat dry with paper towels. Place the reserve marinade into a saucepot and bring to a boil for 5 minutes.

Step 6

Grill the beef for 4 to 5 minutes per side for medium-rare. Keep basting with the marinade during cooking. Grill the onion and mushroom skewers until softened, basting with some of the reserved marinade and turning often. Let the steaks rest on a board 5 minutes before slicing. Remove the mushrooms and onions from the skewers.

Step 7

Place the sandwich rolls on the grill and toast for 30 seconds.

Step 8

Spread the toasted rolls with the wasabi mayo, and then add lettuce, beef slices, shiitake mushrooms, red onions and another dollop of wasabi mayo, and serve.