Delicious Enoki Mushroom Beef Rolls

The thinly sliced beef wrapped around enoki mushrooms is super easy to make and a real rice killer. It’s the kind of dish that has you reaching for more rice just to soak up all the delicious sauce!

Why You‘ll Love This Recipe

This Enoki Mushroom Beef Roll is one of my all-time favorite dishes to make at home! Every time I cook it, my kids can’t get enough and always ask for more rice to go with it. It’s just that good!

It’s not only delicious but also fun to prepare. The tender beef wrapped around crisp enoki mushrooms creates a perfect contrast in texture, while the savory sauce ties everything together beautifully.

If you’re familiar with Sichuan cooking, you might already know about doubanjiang, a key ingredient in many Sichuan dishes. It’s a fermented bean paste that adds a wonderful umami flavor with a slight spice. I use 1 tsp of doubanjiang in this recipe, but if it’s hard to find or you prefer a milder taste, feel free to skip it. The dish will still taste great without it!

Another ingredient I use is bird’s eye chili, which gives the dish a nice kick. If you’re not a fan of spice or prefer a milder flavor, you can skip the chili or use a smaller amount. The beauty of this recipe is that you can adjust it to suit your taste, while still keeping the core flavors intact.

Ingredients:

• 400g thinly sliced beef
• 1 bunch enoki mushrooms(about 400g)
• 10g spring onion
• 20g minced garlic
• 1 tsp bean paste (doubanjiang)
• 15 cooked peas(optional)
• 2 bird’s eye chilies, chopped
• 2 tbsp cooking oil

For the sauce:

• 2 tsp light soy sauce
• ½ tsp dark soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 150ml water

Instructions:

Prepare the Enoki Mushrooms: Trim the roots of the enoki mushrooms and wash them thoroughly with clean water. Divide them into small bundles, making sure each bundle is even in size for easy wrapping with the thinly sliced beef.

Roll the Beef with Enoki Mushrooms: Take a slice of thinly sliced beef, place a small bundle of enoki mushrooms at one end, and slowly roll it up tightly to completely enclose the mushrooms with the beef. Repeat the process for the remaining thinly sliced beef.

Make the sauce: Place the sauce ingredients into a bowl and stir with chopsticks or a whisk until all the ingredients are fully dissolved, forming the sauce for later use.

Cooking Process:

• Heat a pan and add oil. Once the oil is hot, add the chopped spring onions and minced garlic. Stir-fry on low heat until fragrant.
• Add 1 tsp of bean paste (doubanjiang) and continue to stir-fry until the red oil is released and the paste’s aroma is fully developed.
• Place the rolled beef and enoki mushrooms into the pan, arranging them neatly without overcrowding, to ensure even heat distribution.
• Pour the prepared sauce over the rolls, making sure it covers most of the ingredients.
• Cover the pan and simmer on medium-low heat for about 7 minutes. During this time, you can open the lid occasionally to check the sauce’s consistency and the cooking progress. Gently turn the thinly sliced beefto ensure even cooking.

Garnishing: After simmering, remove the lid. The sauce should have thickened. Sprinkle the chopped bird’s eye chili over the dish and carefully transfer the thinly sliced beef to a plate. Optionally, place the cooked peas around the dish to enhance its color and texture.

Frequently Asked Questions:

1. Can I use another type of beef for this recipe?
   Yes, you can use thinly sliced flank steak or sirloin if you prefer. Just make sure to cut the beef thinly to ensure it wraps easily around the mushrooms.
2. Is the bean paste necessary?
   The bean paste adds a distinct flavor to the dish, but if you prefer a milder taste, you can reduce the amount or substitute with a less spicy sauce.
3. Can I make this dish ahead of time?
   Yes, you can prepare the thinly sliced beefand store them in the fridge until you’re ready to cook. Just add a few extra minutes to the cooking time if they’re cold when you start.
4. How can I adjust the heat level?
   If you prefer a milder version, you can skip the bird’s eye chili or reduce the amount to suit your taste.
   

   Print Recipe

   Savory Enoki Mushroom Beef Rolls

   The thinly sliced beef wrapped around enoki mushrooms is super easy to make and a real rice killer. It's the kind of dish that has you reaching for more rice just to soak up all the delicious sauce!

   Prep Time15 mins

   Cook Time15 mins

   Course: Main Course

   Cuisine: Chinese

   Servings: 4

   Ingredients

   • 400 g thinly sliced beef
   • 1 bunch enoki mushrooms about 400g
   • 10 g spring onion
   • 20 g minced garlic
   • 1 tsp bean paste doubanjiang
   • 15 cooked peas optional
   • 2 bird's eye chilies chopped
   • 2 tbsp cooking oil

   For the sauce:

   • 2 tsp light soy sauce
   • ½ tsp dark soy sauce
   • 1 tsp oyster sauce
   • 1 tsp sugar
   • 1 tsp cornstarch
   • 150 ml water

   Instructions

   • Prepare the Enoki Mushrooms: Trim the roots of the enoki mushrooms and wash them thoroughly with clean water. Divide them into small bundles, making sure each bundle is even in size for easy wrapping with the thinly sliced beef.
   • Roll the Beef with Enoki Mushrooms: Take a slice of thinly sliced beef, place a small bundle of enoki mushrooms at one end, and slowly roll it up tightly to completely enclose the mushrooms with the beef. Repeat the process for the remaining thinly sliced beef.
   • Make the sauce: Place the sauce ingredients into a bowl and stir with chopsticks or a whisk until all the ingredients are fully dissolved, forming the sauce for later use.

   Cooking Process:

   • Heat a pan and add oil. Once the oil is hot, add the chopped spring onions and minced garlic. Stir-fry on low heat until fragrant.
   • Add 1 tsp of bean paste (doubanjiang) and continue to stir-fry until the red oil is released and the paste's aroma is fully developed.
   • Place the rolled beef and enoki mushrooms into the pan, arranging them neatly without overcrowding, to ensure even heat distribution.
   • Pour the prepared sauce over the rolls, making sure it covers most of the ingredients.
   • Cover the pan and simmer on medium-low heat for about 7 minutes. During this time, you can open the lid occasionally to check the sauce's consistency and the cooking progress. Gently turn the thinly sliced beefto ensure even cooking.
   • Garnishing: After simmering, remove the lid. The sauce should have thickened. Sprinkle the chopped bird's eye chili over the dish and carefully transfer the thinly sliced beef to a plate. Optionally, place the cooked peas around the dish to enhance its color and texture.