Japanese-style steak rolls

Ingredients:

• 2 large bunches green onions, trimmed and halved
• 1 head broccoli, trimmed and cut into long florets
• 2.5 tbsp vegetable oil + extra for frying
• 3 tbsp salted peanuts, chopped
• 1 teaspoon grated ginger root
• 2 cloves garlic, finely grated
• 700 g thin pieces of beef for braciole (8 slices)
• 1 bunch asparagus, tough ends trimmed
• 1/4 cup hoisin sauce
• 1 tbsp. lightly salted soy sauce

Preparation:

1. Preheat the grill to medium-high heat. Bring a medium saucepan of water to a boil, add the green onions, and cook until wilted, about 45 seconds. Using tongs, transfer to a colander to cool, then pat dry with paper towels. Add the broccoli to the boiling water and cook until just beginning to soften, about 3 minutes. Drain and transfer to a large bowl.
2. In a small nonstick frying pan, heat 0.5 tablespoons of vegetable oil over medium heat. Add the peanuts and half of the ginger and garlic; cook, stirring, for 2-3 minutes.
3. Pound the beef to a thickness of 0.3 cm. Place two pieces next to each other, slightly overlapping; sprinkle with salt and black pepper. Top with a quarter of the green onion, laying it crosswise. Roll the meat into a roulade, securing with toothpicks. Make three more roulade in the same way.
4. Add the asparagus, remaining green onions, and the remaining 2 tablespoons of vegetable oil to the broccoli, season with salt and pepper, and toss. Combine the hoisin sauce, soy sauce, and remaining ginger and garlic in a bowl.
5. Brush the grill grate with vegetable oil. Brush the steak rolls with half the sauce. Cover and grill, turning and brushing with the remaining sauce, until crispy, 7-8 minutes. Grill the vegetables until tender, 3-5 minutes. Cut the rolls in half, remove the toothpicks, and serve with the vegetables. Sprinkle with peanuts.