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Raw beef enoki rolls arranged on a black plate before cooking
Olga Kindel

Beef Enoki Rolls

Paper-thin beef wrapped around enoki mushrooms, seared and simmered in sesame-chili sauce. An Asian-fusion appetizer for any season.
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Prep Time 5 minutes
Cook Time 10 minutes
Soaking Time 30 minutes
Total Time 45 minutes
Course: Appetizer
Cuisine: Asian Fusion
Ingredients Method Notes

Ingredients
  

  • 1 package enoki mushrooms
  • Paper-thin sliced beef one small slice per mushroom bundle
  • Olive oil for searing
  • 2 tbsp sesame oil
  • 2 tsp mixed black and white sesame seeds
  • 1/2 tsp chili oil or chili sauce or to taste
  • Salt to taste
  • Fresh thyme or other herbs optional

Method
 

  1. Soak. Place the enoki in lightly salted water for 30 minutes, then drain.
  2. Trim and divide. Cut away the firm root base and growing medium. Rinse gently, pat dry and divide into small bundles of about 10–20 stems.
  3. Wrap. Roll one small, paper-thin slice of beef around the middle of each bundle, leaving the caps and trimmed stems showing at opposite ends.
  4. Mix and sear. Stir together the sesame oil, chili, sesame seeds and salt. Heat a thin coating of olive oil in a skillet over medium-high heat. Sear the rolls seam-side down, then turn to brown all sides, about 2–3 minutes.
  5. Simmer. Pour the sesame-chili sauce over the rolls, reduce the heat and gently simmer for about 5 minutes, turning to coat. Add a small splash of water if the pan dries out. Cook the mushrooms thoroughly through to the center of each bundle and follow their package directions, allowing longer if needed.
  6. Serve. Transfer to a plate and finish with fresh thyme or other herbs. Serve warm with forks or chopsticks.

Notes

Timing: about 15 minutes of active preparation and cooking, plus 30 minutes for soaking (about 45 minutes total). Sear for about 2–3 minutes, then gently simmer in the sesame-chili sauce for about 5 minutes. Cook the mushrooms thoroughly throughout and follow the package directions, allowing longer if needed.
Yield depends on the package and bundle size. Use one small slice of beef for each bundle. Sesame seeds go into the sauce; finish the plated rolls with fresh herbs only.