Wash the asparagus, cut it all into about 14 cm each. Blanch them in hot boiling water in a pot on the stove for 5 seconds. Drain and place them into icy cold water.
Take the slice of beef and lay them flat on the cutting board. Place cling film around it and pound them thin.
Season the thin slices of meat with salt and pepper.
Cut the enoki mushrooms and the root end, to the same length of the asparagus.
Divide the mushrooms to 8 equal portions.
Place the enoki and about 3 asparagus per roll on the beef slices. Roll them slant ways and secure the end with a toothpick.
Repeat till you have rolled all your beef slices.
Heat a flat frying pan with some oil and add the butter. When the butter has melted, add the beef roll ups.
Brown on all sides.
Take them out on a dish, remove the toothpicks.
Add chopped garlic to the pan, sear and add a little water to deglaze. Add the sauce mixture. Heat and taste.
Bring back the roll ups and toss them in the sauce.
Plate and serve garnish with toasted sesame seeds.