Beef Enoki Rolls
Thin slices of beef are wrapped around fresh enoki mushrooms and simmered in a savory soy broth with onions and egg.
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
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.