Easy Beef Enoki Rolls Recipe

Easy Beef Enoki Rolls Recipe

from jeccachantilly.com
20 min
4 servings

By far my favorite dinner to make is these beef enoki mushroom rolls served over a bed of warm fluffy rice. Everything comes together in one pan and 20 minutes, making it the perfect weeknight meal!

Ingredients

  • 1 bundle enoki mushrooms
  • 10 - 12 slices shabu beef (thinly sliced beef ribeye or sirloin)
  • 1/4 medium onion (thinly sliced)
  • 4 oz napa cabbage (roughly chopped)
  • 1-2 Thai chili peppers (chopped, substitute with serrano peppers or jalapeno peppers)
  • 2 eggs (whisked)
  • 1 tbsp neutral oil (such as canola, vegetable, avocado, sunflower seed, grapeseed, or corn)
  • 1 tsp sesame oil
  • 1 scallion (chopped for garnish)
  • freshly ground black pepper
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1/2 tsp mushroom bouillon powder (substitute with dashi powder or chicken bouillon)
  • 1/4 cup water

Directions

  1. 1

    Separate the enoki mushrooms into 10 to 12 portions. Wrap each enoki portion individually with a slice of shabu beef. Set aside for later.

  2. 2

    For the sauce, combine soy sauce, mirin, mushroom powder, and water. Mix until well combined or until the mushroom powder has fully dissolved.

  3. 3

    In a pan, heat neutral oil over medium heat. Add the onions, napa cabbage, and Thai chili peppers. Saute for 1 to 2 minutes until fragrant.

  4. 4

    Place the enoki wrapped beef on top of the vegetables in one layer. Then pour the sauce right over the beef rolls. Cover with a lid and simmer on low for 3 to 4 minutes.

  5. 5

    When the beef rolls are fully cooked, pour the whisked eggs on top in a circular motion. Top with scallions, sesame oil, and ground black pepper. Cover and allow the eggs to cook, about 1 minute.

  6. 6

    Once the eggs are set, remove them from the heat. Serve over freshly cooked rice and enjoy!