材料：
Ingredients:
牛柳片6安士 (Beef Chuck Roll 6 oz), 牛蒡五安士 (Burdock 5 oz)，甘筍兩安士(Carrot 2 oz)，蔥一條 (Green onion 1 strip)， 蘆筍六條 (Asparagus 6 strips)。
調味：
Seasonings:
燒汁4湯匙 (Yaki Sauce 4 T)， 清酒一湯匙 (Sake 1 T)，味醂一茶匙 (Mirin 1 t)。烹大師一茶匙(Hondashi 1T)
做法：
Instruction:
1. 牛蒡及甘筍用菜刨刨成絲，立即放入水中浸泡，以免氧化變黑，蔥切絲，蘆筍切去四分一末段硬梗， 再刨去少許外皮備用。
Shred burdock and carrot with a shredder, and soak them immediately in order to avoid oxidation and blackening. Shred the onion, cut off a quarter of a hard segment from the asparagus and peel it.
2. 燒熱兩杯雞湯， 加入烹大師 一茶匙， 放入牛蒡煮約十分鐘 ，再放入甘筍煮多一分鐘， 撈出瀝乾備用。
Heat two cups of chicken soup, add a teaspoon of Hondashi Bonito Soup Stock, add the burdock and cook for about 10 minutes, then add the carrot for a minute, remove and drain.
3. 牛柳片舖開， 放上煮熟的牛蒡甘筍絲，蔥絲，捲起之後再用牙籤固定。
Spread the Beef Chuck Roll, and add cooked burdock, carrot, and shredded onion. Make them in rolls and use toothpicks to hold them.
4. 蘆筍用油鹽水灼熟備用。
燒汁煮熱備用。
Boil the Asparagus, and heat the Yaki Sauce.
5. 熱鑊下油， 放入牛柳卷， 煎至兩面金黃，每邊煎約半分鐘，取出後放在碟上，燒汁預先煮熱，淋在牛柳捲上，旁邊放上蘆筍裝飾便可食用。
Heat the pot and add oil. Put in beef roll and sauté till both sides turn golden yellow, cook each side for about half minute. Remove beef roll from the pot and put them on the plate. Pour the Yaki Sauce on it and decorate with asparagus.
梁師傅小貼士 *
Chef’s Tips:
6. * 牛柳卷不要煎得太過火， 否則會變柴。
也可以放在一個燒熱的小鐵板上，以保持熱度，更加好味道。
Don’t fry the beef roll too much, otherwise it will become too dry. The beef can also be placed on a small hot iron plate to keep it hot and taste better.
