Description
These Easy Enoki Beef Rolls feature delicate enoki mushrooms wrapped in tender, thinly sliced beef, cooked with onions and whisked eggs in a savory soy-based sauce. Ready in just 20 minutes, this comforting dish pairs perfectly with steamed white rice for a quick and delicious meal.
Ingredients
Main Ingredients
- 7 oz enoki mushrooms
- 1 lb thinly sliced beef ribeye, sirloin, or brisket
- 1 tbsp avocado oil or any neutral flavored oil
- 1 onion, thinly sliced
- 2 eggs, whisked
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Sauce
- 1/3 cup water
- 1/4 cup soy sauce or tamari sauce (for gluten free)
- 1 tbsp cooking sake or substitute with mirin
- 1 tbsp mirin
- 1 garlic clove, minced
Instructions
- Prepare mushrooms: Trim the bottom 1-2 inches off the enoki mushrooms, then rinse under running water. Use your hands to separate the mushroom into 1/4-inch bundles.
- Roll mushrooms in beef: Lay out a slice of beef and roll each bundle of mushrooms inside it. Repeat with the rest of the beef and mushrooms to form beef rolls.
- Make the sauce: In a bowl, combine water, soy sauce, cooking sake, mirin, and minced garlic. Stir well and set aside.
- Sauté onions: Heat avocado oil in a large skillet over medium-high heat. Add sliced onions and cook, stirring occasionally, until softened about 3 minutes.
- Cook beef rolls: Arrange enoki beef rolls evenly over the onions in a single layer. Pour the prepared sauce over the rolls and cover the pan. When the sauce boils, reduce heat to a simmer and cook for 3-4 minutes, until the beef is no longer pink and cooked through.
- Add eggs: Uncover the skillet and pour whisked eggs over the beef rolls. Cover again and cook for 1 minute to allow the eggs to set gently.
- Garnish and serve: Remove from heat. Garnish with chopped green onions and sesame seeds. Serve hot over a bed of steamed white rice.
Notes
- Enoki mushrooms and thinly sliced beef can usually be found at most Asian grocery stores. Look for ‘shabu shabu beef’ which is often available in the freezer section.
- Store leftovers with the broth in an airtight container in the refrigerator for up to 4 days.
- To reheat, microwave until warm or cook on the stovetop with the broth over medium heat until hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
