Gather all the ingredients.
In a stove-top pot, boil water on high.
In the meantime, cut asparagus into 2 inch pieces.
Once water is boiling, add cut asparagus and cook for 1.5 minutes. Strain water and set boiled asparagus aside.
Grind garlic with a grinder or garlic press and set aside.
Finely chop green onions and set aside.
In a small Teflon fry pan, add 4 tbsp of Japanese sake, Swerve/Monkfruit, Soy Sauce, ground garlic and bring to boil. Let sauce boil for 10-15 seconds then set aside.
In the meantime, take 2 asparagus pieces and roll it up with the slices of beef.
In a large Teflon fry pan, add olive oil on high heat. Once the oil is heated and starts to lightly smoke, reduce heat to medium and carefully add the beef rolls with conjoining ends faced downwards on the pan. Sprinkle salt and pepper and rotate rolls until cooked, about 3-4 minutes.
Once beef rolls are cooked, add soy glaze sauce and cook for an additional 15-20 seconds. Transfer beef rolls to a serving plate, drizzle any extra sauce on top and finish with a sprinkle of green onions, optional Toasted Sesame Seeds and Togarashi.