Beef enoki rolls are a quick stovetop meal that pairs tender meat with the mild, earthy crunch of mushrooms. Thin cuts of beef wrap around small clusters of enoki, creating bite-sized rolls that cook in minutes. They simmer in a sweet and salty broth alongside sliced onions and whisked eggs.
The entire dish comes together in about 25 minutes, making it a practical option for busy evenings. The savory sauce reduces slightly as the beef cooks, coating the rolls and adding flavor to the vegetables.
Why is Beef Enoki Rolls a Must-Try?
Rolling the mushrooms in the beef ensures both ingredients cook at the same rate without drying out.
Cooking the onions first creates a fragrant bed for the beef rolls, preventing them from sticking to the pan.
Adding the whisked eggs at the very end gently steams them in the residual heat, keeping them soft and tender.
Beef Enoki Rolls Ingredients
• Enoki mushrooms: These long, thin white mushrooms have a mild flavor and a slight crunch. Trim the joined woody bases before using.
• Thinly sliced beef: Ribeye, sirloin, or brisket work well. Look for pre-sliced hot pot meat to save time.
• Soy sauce: Use regular or low-sodium soy sauce. Tamari is a good gluten-free alternative.
• Sake and mirin: These add depth and a slight sweetness to the broth. Dry sherry can stand in for the sake if needed.
• Avocado oil: A neutral oil with a high smoke point is ideal for sautéing the onions.
Exact quantities are in the recipe card below.
How to Make Beef Enoki Rolls
Step 1: Prepare the rolls
Clean the enoki mushrooms by trimming the root ends and rinsing them well. Divide them into small, even bundles. Wrap a single slice of beef tightly around each bundle of mushrooms.
Step 2: Mix the savory broth
Combine the water, soy sauce, sake, mirin, and minced garlic in a bowl. Stir the mixture until the liquids are well blended. This sauce will flavor both the meat and the vegetables.
Step 3: Cook the onions and beef
Sauté the sliced onions in a hot skillet until they soften. Place the beef rolls over the onions, pour the sauce on top, and cover the pan. Simmer until the meat is fully cooked.
Step 4: Add the eggs and garnish
Pour the beaten eggs over the simmering rolls and cover the pan briefly to let the eggs set. Finish the dish with a sprinkle of chopped green onions and toasted sesame seeds.
Expert Tips for Beef Enoki Rolls
Food safety: Ensure the beef reaches an internal temperature of 145°F (63°C) and rests for 3 minutes before eating. The eggs should be cooked until firm or reach 160°F (71°C).
You can find thinly sliced beef at many Asian grocery stores, often labeled for shabu-shabu or hot pot.
If you cannot find sake or mirin, you can substitute the same amount of dry sherry and add a pinch of sugar to the sauce.
What to Serve with Beef Enoki Rolls?
Serve these beef rolls over a bowl of steamed white or brown rice to soak up the savory broth. A side of steamed bok choy or a basic cucumber salad rounds out the meal.
How to Store and Freeze Beef Enoki Rolls
Store leftover beef enoki rolls in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the enoki mushrooms will become mushy when thawed. Reheat gently in a skillet over low heat or in the microwave until the beef reaches 145°F (63°C).
Beef Enoki Rolls Recipe FAQs
Can I use a different type of mushroom?
Enoki mushrooms are traditional because their shape makes them easy to roll. You can use sliced shiitake or oyster mushrooms, but the texture and rolling method will be slightly different.
How do I slice beef thinly at home?
If you cannot buy pre-sliced beef, place a whole piece of sirloin or ribeye in the freezer for 20 to 30 minutes. This firms up the meat, making it easier to cut very thin slices with a sharp knife.
Can I make this without alcohol?
Yes. You can replace the sake and mirin with an equal amount of beef or vegetable broth, plus a half teaspoon of sugar to mimic the sweetness of the mirin.
Beef Enoki Rolls
Ingredients
- 7 ounces enoki mushrooms 200 g
- 1 pound thinly sliced beef (ribeye sirloin, or brisket), 450 g
- 1/3 cup water 80 ml
- 1/4 cup soy sauce 60 ml
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 clove garlic minced
- 1 tablespoon avocado oil
- 1 medium yellow onion thinly sliced
- 2 large eggs whisked
- 1/4 cup chopped green onions for garnish
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Trim the bottom 1 to 2 inches off the enoki mushrooms and rinse them under cold running water. Separate the mushrooms into small bundles, about 1/4 inch thick.
- Lay one slice of beef flat on a cutting board. Place a mushroom bundle at one end and roll the beef tightly around it. Repeat this process until all the beef and mushrooms are used.
- In a small bowl, whisk together the water, soy sauce, sake, mirin, and minced garlic to make the sauce.
- Heat the avocado oil in a large skillet over medium-high heat. Add the sliced onions and cook for about 3 minutes, stirring often, until they begin to soften.
- Arrange the beef and mushroom rolls in a single layer on top of the onions. Pour the sauce mixture evenly over the rolls and place a lid on the skillet.
- Bring the liquid to a boil, then lower the heat to a simmer. Cook for 3 to 4 minutes until the beef reaches a safe internal temperature of 145°F (63°C).
- Remove the lid and pour the whisked eggs over the beef rolls. Cover the skillet again and cook for 1 more minute until the eggs are set and reach 160°F (71°C).
- Remove the skillet from the heat. Let the beef rest for 3 minutes for food safety. Sprinkle with green onions and sesame seeds before serving.
Notes
