Tipsy Bites Recipe

Trim woody ends from asparagus: hold each stalk near the bottom and bend until it snaps, or trim the bottom 1–1½ cm. Rinse and pat dry.

In a shallow bowl or resealable container, whisk together lime juice, tequila, orange liqueur, olive oil, sugar, sea salt, and black pepper until sugar dissolves.

Add asparagus to the marinade, turn to coat evenly. Cover and marinate in the refrigerator for 20–30 minutes, tossing once halfway through. Remove asparagus from fridge 10 minutes before assembly to take off chill.

Pat the shaved ribeye dry with paper towels and season lightly with kosher salt and ½ tsp freshly ground black pepper. Keep the beef cold until ready to use.

Remove asparagus from marinade and pat lightly to remove excess liquid — they should be moist but not dripping.

Lay one or two asparagus spears (depending on thickness) on a slice of shaved ribeye near one end. Tightly roll the beef around the asparagus to create a neat bundle; secure with a toothpick or small skewer, leaving enough exposed at the end for flipping. Repeat to make about 20 bundles.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp (15 ml) neutral oil and swirl to coat. When oil is shimmering (but not smoking), add bundles seam-side down in a single layer, not crowding the pan — work in batches if necessary.

Sear each bundle for 1–1½ minutes per side until the beef develops a deep brown crust but remains tender (shaved ribeye cooks very quickly). Use tongs to turn carefully so the asparagus stays wrapped. Remove bundles to a wire rack or plate while you finish the rest.

In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, grated ginger, minced garlic, and rice vinegar. Bring to a gentle simmer, stirring so the sugar dissolves.

Mix cornstarch with cold water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer for 1–2 minutes until sauce thickens enough to coat the back of a spoon. Remove from heat.

Taste and adjust: if too salty, add a teaspoon more rice vinegar or 5–10 ml water; if too sweet, add a splash (5 ml) of soy sauce. Let sauce cool slightly; it will thicken a bit more as it cools.

Return seared bundles to the skillet over low heat (or use a clean, warm pan). Brush each bundle generously with the warm teriyaki sauce and heat 30–45 seconds to glaze, turning to coat all sides. Do not overcook; this step only warms the meat through and sets the glaze.

Transfer glazed Tipsy Bites to a serving platter. Sprinkle toasted sesame seeds and finely sliced scallions over the top. Serve immediately with any remaining teriyaki in a small dipping bowl on the side.