Enoki Beef Roll

Chinese hot pot is what we always eat in the winter. In the middle of the table, there's a hot pot with boiling water or stock and the raw ingredients would be placed around the hot pot. It's a moment to have a quality time with family and friends. However spring is coming and we won't eat hot pot anymore. Two famous ingredients we'll eat a lot by the hot pot are enoki mushrooms and thin sliced beef fillet. Let's put these ingredients together and turn them into a dish. This time I'll make the enoki beef roll with a twist. Are you ready? 
























Ingredients (4 servings)

16 thin sliced beef fillet
200 g enoki mushroom
16 slice leek
2 tbs oil

Seasoning
1 tbs Japanese soy sauce
1 tsp sugar
1 tbs fresh ginger juice
5 tbs water
Pepper 

1 tsp corn starch + 2 tbs water

Method

1. Cut the leek in long slices and wash.

2. Put the leek in the boiling water and cook for 1 minute. Rinse with cold water and set aside.

 

















3. Remove the roots and dirt of the enoki mushrooms.

4. Divide the enoki mushrooms in 16 portions.

5. Wrap the enoki mushrooms with a slice of beef and leek.

 




















 



















 

 

















6. Heat up 2 tbs oil in a cooking pan and place the beef rolls. Pan fry for 1 minute and turn to another side. 

 

















7. Pour the seasoning in the cooking pan and cook until the enoki mushrooms become soften. 



















8. Mix the corn starch and water together. Pour the corn starch mix in the cooking pan (keep stirring the sauce at the same time).

 


 



















Note

* If you can't get the thin sliced beef fillet in your country, order a piece of frozen rib eye and ask the butcher to cut it into thin slices. 

* How to make fresh ginger juice: Grate the ginger and squeeze.