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Beef and Enoki Mushroom Rolls recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

A deliciously different beef dish. Enjoy with freshly cooked rice.


Quebec, Canada

5 people made this

IngredientsMakes: 15 - 20 beef rolls

  • 15-20 thinly sliced beef steak
  • 1 (150g) pack enoki mushroom, cleaned
  • cornflour, as needed
  • 1 tablespoon oil
  • Sauce
  • 2 tablespoons cooking sake
  • 1 tablespoon caster sugar
  • 4 teaspons Japanese soy sauce (tamari)
  • 1 tablespoon sweetened rice wine (mirin)
  • 1/2 tablespoon finely chopped ginger
  • 1/2 sheet nori (sushi seaweed sheet), finely sliced

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Arrange a few enoki mushrooms on each slice of beef, then roll each into a tight roll. Add a little cornflour at the end of each slice of beef and press gently to seal.
  2. Heat a large frying pan with 1 tablespoon oil over high heat. Fry the beef rolls until they are brown all over, about 3-4 minutes. Drain and set aside.
  3. Heat the same frying pan over high heat, add the cooking sake, sugar, Japanese soy sauce, sweetened rice wine and finely chopped ginger. Heat through for 1-2 minutes. Turn off the heat and add the beef rolls back into the pan. Spoon the sauce over the beef rolls and serve garnished with seaweed.

Ingredients

Cooking sake, Japanese soy sauce, sweetened rice wine and nori can be found in Chinese/Oriental speciality stores.

See it on my blog

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Sukiyaki Beef Rolls with Enoki Mushroom Recipe

Did you know that there are many types of food rolls out there in the world? For example, like Japanese sushi rolls, Chinese spring rolls, Taiwanese egg rolls, and Mexican burrito rolls. Today we are going to make Sukiyaki Beef Rolls with Enoki Mushroom.

Sukiyaki Beef Rolls with Enoki Mushroom Recipe

6 ounces enoki mushrooms
6 ounces thinly sliced rib eye beef
3 tablespoons oil
6 gloves chopped garlic
1 bunch chopped scallions

Sauce
2 tablespoons soy sauce
2 tablespoons mirin wine
1 tablespoon oil
1 teaspoon cornstarch mix with 1 tablespoon of water
Pinch of salt
Pinch of pepper

In a small bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of mirin wine, 1 tablespoon of oil, 1 teaspoon of corn starch mix with 1 tablespoon of water, a pinch of salt, and pinch of pepper together.

Divide the enoki mushroom into 6 bunches. Put a bunch of enoki mushrooms on one edge of a beef slice and roll it up. Do the same with the rest of the enoki mushrooms and beef slices.

In a hot pan, add 3 tablespoons of oil, then add all the beef rolls in the pan and cook all 4 sides, each side for about 30 seconds. Add 6 gloves of chopped garlic, the sauce, and cook for another 30 seconds. Garnish with 1 bunch of chopped scallions.


Enoki-Beef Rolls

Enoki enveloped in a thinly cut (carpaccio) beef slice with a dash of tamari and black sesame seeds for a carnivore/asian appetizers on your next dinner party.

A carnivore’s bite

These appetizers are every carnivore’s dream, a tender meat rolled around a nice crunchy enoki mushroom and a touch of sesame. Sometimes simple is the answer to your guest’s stomach… My Cantonese sister in law made those mini rolls for me once before, slightly differently made (in the wok instead of the oven) but I thought it would make a nice appetizer idea for the holidays.

When you receive guests, it’s always a tricky thing to satisfy everyone, this one appetizer is a carnivore pleaser guaranteed, plus it’s so simple to make. You can prepare them in advance and simply drop them in the oven when your guests arrive and 10 minutes laters you dizzle a tad of tamari, pepper and black sesame seeds, insert a toothpick in each of them and there you go! Ready to party.

Black vs White sesame

Clearing up the air here… Black vs white sesame seeds. Well do you know the BIG difference between black and white ones? First black and white sesame seeds are 2 differents types of sesame, the white one is hulled meaning it’s shell got discarded and the black one comes with it’s shell. Second, the texture of black sesame is much crunchier, and it’s flavor, in my opinion is calmer than the white sesame. I read the actual opposite on the internet but here is the thing…make a sushi roll with white sesame instead of black ones as decoration and then tell me which tasted more like sesame, it’s for sure the white. So I stand by my opinion: white ones are stronger. Third, the strongest of all is a toasted white sesame, it’s so powerful you won’t see it in many dishes… If you like East Asia dishes then you should definitely buy yourself the black sesame and for this dish the black ones are fitting perfectly.


SUPER EASY Japanese Enoki (Mushroom) Beef Rolls in Teriyaki Sauce Recipe 金菇肥牛卷

Doesn’t this Japanese Enoki (Mushroom) Beef Rolls in Teriyaki Sauce look so fancy and easy to replicate?

Watch our step-by-step video here and see the full ingredients list below for your easy reference.

We would like to give special thanks to Greenpan for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
on behalf of Spice N’ Pans

250g of shabu shabu beef
150g of enoki mushrooms

Gravy
—–
3 tablespoons of water
5g of grated ginger
1 grated shallot
1 clove of grated garlic
2 tablespoons of mirin
2.5 tablespoons of Japanese soy sauce
1 tablespoon of pure honey

—–
Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

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If you like this recipe, you might like these too:

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Spice N’ Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!


Beef Rolls with Enoki

Enoki mushrooms are thin, white and long. They are very healthy and full of antioxidants. This is a very common dish in Hong Kong. The black pepper sauce is the key of this dish. Since the beef and mushroom has no season, the black pepper sauce keep the beef moist and flavorful. The only problem is buying thinly sliced rib-eye beef. I bought them in Chinese supermarket. But if you can’t go to Chinese supermarket, you can probably ask your local butcher to slice your rib-eye thin.

– ½ lb beef rib-eye slices (thinly sliced)

– 1 (7.5-ounce) package Enoki mushrooms

– 1 ½ teaspoon ground black pepper

  1. In a bowl, combine all the ingredients for the sauce, and set aside.
  2. Cut all rib-eye slices in half.
  3. Grab 15 – 20 Enoki mushrooms and put them at one end of a beef slice. Roll the beef and wrap all mushrooms inside. Repeat with the rest of beef slices and mushrooms. Season the beef rolls with a little bit of salt.
  4. In a large pan over medium-low heat, heat the oil. Put the beef rolls in the pan with open-side down. Sear the beef rolls on all sides until they are cooked, about 3 – 4 minutes. Take the rolls out and place on a serving plate. Set aside.
  5. In a small saucepan over low heat, melt the butter. Stir in the sauce and cook until it is slightly thicken. Pour a few tablespoons of black pepper sauce over the beef rolls and sprinkle some extra ground black pepper on top. Serve immediately.
  1. The beef slices may look short after you cut them. But if the beef slices are too long, they would be hard to cook through when they are rolled up.
  2. If you like spicy, you can add more black pepper in the sauce.

Where can you buy rib-eye beef slices?

Shun Fat Supermarket (1635 S San Gabriel Blvd, San Gabriel, CA 91776) Frozen section

99 Ranch Market (1300 S Golden West Ave, Arcadia, CA 91007) Frozen section


Beef Roll with Enoki Mushrooms

  • Cuisine: Asia, Other
  • Course: Dish, Side Dish
  • Skill Level: Beginner
  • Add to favorites

  • Yield : 1
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m

The method of dish is simply.

Tips: 1. pan fry one side of the beef roll before turning to another side can retain the meat juice inside.
2. It can be mixed with other sauce, such as BBQ sauce.
3. Light Soy sauce can replace chicken powder.

Ingredients

  • Beef Meat(sliced) 500g
  • Enoki Mushrooms(trimmed and rinsed) 150g
  • Chicken Powder 1 tsp
  • Oil 2 tbsps

Method

Step 1

Mix chicken powder with beef, marinate for 5 minutes. Arrange sliced beef on a plate.

Step 2

Place a small bundle of enoki mushrooms on the beef and roll up.

Step 3

heat 2 tbsps oil in the pan with medium hot, pan-fry beef rolls until until beef is cooked. Serve.


How To Make Enoki Mushrooms Stir-fry With Beef

Enoki stir-fry with beef – Gentle sweetness attracts us from the first piece

Enoki mushrooms have been used for a long time in Asian cuisines. These mushrooms contain many good nutrients for health and are used as an ingredient in many dishes.

There is a variety of dishes made from this kind of mushroom such as enoki mushrooms rolled with beef, mushroom soup, etc.

Especially, Enoki mushrooms stir-fry with beef stands out as a great recommendation for weekend reunions with an attractive taste. Besides, the natural sweetness of Enoki mushrooms stimulates our taste buds to enjoy the dish more.

Furthermore, the special ingredient – soy sauce – enhances the flavor of the dish, attracting us from the first bite. Let’s get cooking with an easy recipe of how to make Enoki mushrooms stir-fry with beef!

Wash green onion and ginger, and then chop them. Also, cut Enoki into medium pieces.

Mix vinegar, soy sauce, white alcohol, cornstarch, and white sugar finely. Stir until the cornstarch dissolves completely.

Slice beef into medium pieces. Next, cook water until it boils to add beef. Then, take them out.

Heat up cooking oil in a pan and stir-fry garlic, green onion, and ginger. After that, pour the sauce at step 2 into the pan and stir-fry them. When it gives out its fragrance, add Enoki to stir-fry. Finally, add beef and cook them finely.


Easy Enoki Beef Rolls

Easy Enoki Beef Rolls is a simple Japanese appetiser, set to impress at every dinner party. Trust us when we say enoki mushroom will be your new favourite go-to ingredient.

  • 400 g thin sliced beef strips
  • 200 g enoki mushrooms
  • 1 clove garlic, finely chopped
  • 1 cm ginger, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp cooking sake
  • 1 tbsp mirin
  • Pinch sea salt
  • Sesame oil

  • Combine the garlic, ginger, soy sauce, sake and mirin along with 1 tbsp sesame sauce in a shallow dish.
  • Place beef slices into dish and coat evenly in the marinade. Place in fridge for half an hour minimum.
  • Meanwhile, slice the roots off of the enoki, leaving enough at the bottom so the mushrooms are still stuck together. Break into small sections and place into a bowl of lukewarm water. Sprinkle with a generous pinch of salt and let sit for 10 -15 minutes to add flavour. Drain.
  • On a clean surface, stretch out one slice of beef. Top with two sections of enoki facing opposite directions. Roll the beef tightly around the enoki on a slight diagonal, so its wrapped evenly. Repeat for remaining slices of beef.
  • Heat sesame oil in a pan over medium high heat. Add the rolls and cook quickly, rotating every few minutes until browned.
  • Once cooked, remove from pan and transfer to a serving plate. Pour remaining sauce from pan over the top and serve immediately.


Beef & Vegetable Lo Mein

In this seasonal take on a Chinese takeout classic, delicate enoki mushrooms add subtle texture that perfectly complements springy lo mein noodles. Cabbage and crisp peas round out the dish with more varied textures and flavors.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger to get 2 teaspoons (you may have extra). Cut out and discard the core of the cabbage thinly slice the leaves. Cut off and discard the root end of the mushrooms gently separate. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, and vinegar.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beef season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the sliced white bottoms of the scallions and chopped ginger season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the beef is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

Add the sliced cabbage to the pan of reserved fond season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the peas and mushrooms season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

While the vegetables cook, carefully separate the noodles and add to the pot of boiling water. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Reserving 3/4 cup of the noodle cooking water, drain thoroughly and return to the pot.

To the pot of cooked noodles, add the cooked beef, cooked vegetables, sauce, and half the reserved noodle cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated. If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger to get 2 teaspoons (you may have extra). Cut out and discard the core of the cabbage thinly slice the leaves. Cut off and discard the root end of the mushrooms gently separate. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, and vinegar.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beef season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the sliced white bottoms of the scallions and chopped ginger season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the beef is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

Add the sliced cabbage to the pan of reserved fond season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the peas and mushrooms season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

While the vegetables cook, carefully separate the noodles and add to the pot of boiling water. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Reserving 3/4 cup of the noodle cooking water, drain thoroughly and return to the pot.

To the pot of cooked noodles, add the cooked beef, cooked vegetables, sauce, and half the reserved noodle cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated. If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!


Recipe Summary

  • 3 tablespoons vegetable oil, divided
  • 1 clove garlic, chopped
  • 1 pound assorted mushrooms (brown, oyster, portobello), thinly sliced
  • 1 pinch dried thyme
  • salt and pepper to taste
  • 1 egg, beaten
  • ¼ cup bread crumbs
  • 8 (3 ounce) pieces top round, pounded thin
  • ¼ cup dry red wine
  • 2 ½ cups beef stock
  • ¼ cup all-purpose flour
  • 1 tablespoon Dijon mustard

Heat 2 tablespoons of oil in a large saute pan over medium-high heat. Stir in garlic and mushrooms. Cook until the mushrooms have softened, then stir in dried thyme, remove from heat, and allow to cool to room temperature. Once cool, season to taste with salt and pepper, then mix in the beaten egg and breadcrumbs.

Evenly divide the mushroom mixture among the top round slices. Roll each Rouladen around the filling into a tight cylinder and secure with a toothpick.

Preheat oven to 350 degrees F (175 degrees C).

Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Brown the Rouladen, then transfer to a 8x8 inch baking dish. Pour wine into the hot skillet and bring to a simmer. Meanwhile, stir the beef stock into the flour, and mix until smooth. Pour the beef stock into the skillet and return to a simmer. Cook until thickened, then stir in the Dijon mustard. Pour this sauce over the Rouladen.

Cover, and bake 60 to 75 minutes in the preheated oven, until the meat is tender.


Watch the video: Super Easy Japanese Tapas! Enoki Mushroom Meat Roll Recipe 日式金菇肥牛猪肉卷 Beef. Pork Rolls (January 2022).