Recipe courtesy of Ching-He Huang

Sticky Soy and Orange Beef Rolls

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 25 min
  • Inactive: 50 min
  • Cook: 25 min
  • Yield: 4 servings
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4 tablespoons orange juice

2 tablespoons honey

2 tablespoons light soy sauce

1 tablespoon Shaohsing rice wine or dry sherry

Pinch sea salt

Pinch freshly ground black pepper

1 pound trimmed beef tenderloin, cut into 3 steaks

Wasabi Mayo:

3 tablespoons mayonnaise

1 teaspoon wasabi powder

Pinch superfine sugar


Vegetable oil

16 fresh shiitake mushrooms

1 medium red onion, sliced same thickness as the mushrooms

4 sandwich rolls, sliced in half

Butter lettuce leaves, for serving

Special equipment: Four 8-inch bamboo skewers, soaked in water for 30 minutes


  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.
  2. For the wasabi mayo: In a small bowl, mix the mayonnaise, 1 tablespoon water, wasabi powder and sugar, and set aside.
  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.
  4. Thread the shiitake mushrooms and onions onto the skewers, and then lightly brush with some oil.
  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.
  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.
  7. Place the sandwich rolls on the grill and toast for 30 seconds.
  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.
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