Recipe by Norfolk County’s Two Fairly Fat Guys
1 lb beef tenderloin
1 bunch thin asparagus
1 bunch thin scallions, ends trimmed
1 Tbsp plus 2 tsp sesame oil
1/4 cup soy sauce
3 Tbsp sugar
1 Tbsp oyster sauce
1 Tbsp chopped garlic
Cut tenderloin crosswise on diagonal to make long half-inch thick strips and pound thin. Roll up one asparagus spear and one scallion with each beef strip.
In a large skillet, heat 2 tsp sesame oil over high heat. Sear rolls on all sides about one minute and transfer to plate. Add remaining ingredients to pan, whisking until thick, about two minutes.
Slice rolls into one-inch pieces. Serve with sauce.