Easy 20-min. Enoki Beef Rolls
Succulent beef enoki rolls simmered in a sweet and savory dashi broth with eggs, onions, garlic and ginger. These easy 20-minute enoki beef rolls are so delicious with rice. A quick and simple one-pan main dish that is great for busy weeknights!
Ingredients
- 12 thin slices ribeye beef or sirloin, thawed (see Notes) (0.5 lb / 226 g)
- 7 ounces enoki mushrooms or seafood mushrooms
- 1 medium sized onion julienned
- 1-2 large eggs beaten (optional)
- 1 tablespoon vegetable oil or any neutral oil
- 1 green onion thinly sliced for optional garnish
- ½ teaspoon sesame seeds optional garnish
For the Broth:
- ½ cup dashi or mix 1 teaspoon / 4 g instant dashi powder with ½ cup / 125 ml cold water or use low-sodium chicken stock
- ¼ cup mirin
- 3 tablespoons regular soy sauce or light soy sauce
- 1.5 tablespoon cooking sake or dry sherry wine or rice vinegar
- 1 tablespoon white granulated sugar or cane sugar
- 2 garlic cloves finely minced
- ½ teaspoon ginger minced
- ⅛ teaspoon black pepper
Instructions
- In a small bowl or measuring cup, combine the broth ingredients as listed above. Mix until the sugar has fully dissolved. Set aside.
- Slice off ½-inch of the base for the enoki mushroom. Rinse it off with cold water and pat dry. Divide the mushroom into 12 bunches, each around ½ to ¾ inch wide in diameter. You may have some mushrooms leftover. Set aside.
- On a clean work surface, place the thinly sliced beef flat (if your beef come in rolls, unravel them so they lay flat). Place one bunch of enoki mushrooms at the end the beef slice nearest you and roll tightly. The top of the mushrooms should be exposed. Repeat this until you have 12 pieces.
- Heat vegetable oil in a large 11 to 12-inch pan on medium heat. Sauté sliced onions for 60 seconds or until slightly browned on the edges. Then evenly spread them across the pan in a single layer.
- Carefully place the beef enoki rolls in a single layer across the pan in a line. Pour the broth into the pan. Cover and simmer for 3-5 minutes until the enoki beef rolls are about 95% cooked.
- Pour the beaten eggs in a circular motion over the beef rolls and cook for another 1-2 minutes or until your desired consistency. Garnish with green onions and sesame seeds. Enjoy hot with steamed rice.
Notes
Storage & Reheating
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing beef enoki rolls as they mushrooms will turn mushy.
Tips
- If you're using thinly sliced beef rolls, defrost for 30-45 minutes at room temperature (or in the microwave for 1 minute) until you can easily unroll them without breakage while they're slightly hardened. It's also fine to thaw them completely but it'll be trickier to unravel them without some breakage.
- If you're using thinly sliced beef that isn't rolled up, thaw this completely.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 449kcal | Carbohydrates: 35g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 162mg | Sodium: 2035mg | Potassium: 923mg | Fiber: 4g | Sugar: 16g | Vitamin A: 216IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 5mg