Japanese Steak Rolls

1 pound flank steak, trimmed 16 asparagus spears, 8 long, trimmed 16 scallion pieces 8 long trimmed 6 tablespoons seasoned rice vinegar 6 tablespoons soy sauce 4 teaspoons sugar 1 tablespoon toasted sesame oil

Slice flank steak across the grain into 16 strips, ¼ to ½ inch thick. Pound each to about ⅛“ thick and season with salt and pepper. Place one asparagus spear and one scallion spear across the short end of a strip of beef. Roll beef around vegetables and secure with a toothpick. Place on a shallow baking pan in a single layer; roll remaining beef and vegetables. Combine remaining ingredients, pour over beef, and marinate 10 minutes. Broil steak rolls 5 minutes. Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan. Remove toothpicks from steak rolls before serving. Boil marinade until syrupy, about 5 minutes. Spoon glaze over each serving. Serve with rice.