Enoki mushrooms beef rolls with satay sauce. Put the Enoki mushrooms in the center of the beef and roll up the beef. Next, put the sticky corn flour on the beef edge to make sure it sticks well and will not unroll. Turn on the stove to medium heat and put some oil in the frying pan.
Similar to our slow-cooked sticky soy mushrooms, the soy sauce, garlic, ginger and mirin work their magic in a simple, powerful marinade.
Cooked in sesame oil, the flavours are out of this world!
Slice off the roots of the enoki, leaving enough at the bottom so that the mushrooms are still stuck together.
You can have Enoki mushrooms beef rolls with satay sauce using 5 ingredients and 2 steps. Here is how you cook that.
Ingredients of Enoki mushrooms beef rolls with satay sauce
- Prepare 1/2 pound of thinly sliced beef.
- It's 2 pack of enoki mushrooms.
- You need 1 tbsp of satay sauce.
- You need 1 tsp of corn starch.
- You need 1 tbsp of Cooking oil.
Break into small sections and place into a bowl of lukewarm water. Mix the sauce (oyster sauce, soy sauce and sweet soy sauce). Finely chop garlic and remove the root of enoki. Place the rolls onto a baking sheet.
Enoki mushrooms beef rolls with satay sauce step by step
- First, wash the Enoki mushrooms and then cut the tail section making sure each mushroom is approximately the same length. Mix the cornflour with water to make it sticky.
- Mix the cornflour with water to make it sticky. Put the Enoki mushrooms in the center of the beef and roll up the beef. Next, put the sticky corn flour on the beef edge to make sure it sticks well and will not unroll. Turn on the stove to medium heat and put some oil in the frying pan. Pan-fry the beef rolls while making sure the beef turns light brown on both sides. Add sauce and serve..
Heat up some oil in a non-stick frying pan over medium heat. Place the beef rolls into the pan in a single layer with seams facing down. Arrange a few enoki mushrooms on each slice of beef, then roll into a tight roll. Add a little cornflour at the end of each slice of beef and press gently to seal. A classic Japanese dish of Enoki mushrooms wrapped and rolled in thinly sliced beef.
