• 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.