Beef with Asparagus

BEEF:
Marinate for 30 minutes 250g of Sukiyaki cut beef in Yamasa Sukiyaki Sennka (Sukiyaki Base Sauce). If you don't have any, you may use ½ cup soy sauce, ½ cup brown sugar and a few drops of bonito extract.

ASPARAGUS:
1. Trim the ends off asparagus spears. Make sure they are still fresh if you can still hear a snap when you bend one.
2. Blanch in salted boiling water until tender but not soft.
3. Drain and coat with olive oil.
4. Grill until desired doneness is achieved. Set aside.
5. Depending on the size of the asparagus, wrap a bunch with the marinated beef and keep in place with toothpicks.
6. Make sure your griddle is very hot.
7. Drizzle with some oil and grill the beef and asparagus.
8. Boil the marinade and strain. Use this to baste beef and asparagus while it is on the grill and cook to your preferred doneness.
9. While the beef is cooking, if there is some extra sauce heat it on a pan and add some stock to dilute the sauce. Add a little at a time and stop once the taste is to your liking.

To serve, arrange the beef and asparagus on a plate and drizzle some of the sauce and sprinkle some white sesame seeds.