Enoki Beef Rolls

I am craving shabu shabu beef. Shabu Shabu Beef are thin sliced fatty marbled beef mainly used for Japanese or Chinese hot pot. I love cooking with shabu shabu beef as well, as it melts in your mouth, and there is not much preparation for you to do. Today I decided to to roll them up with some enoki mushrooms, one of my most favourite dishes when growing up. I would always bug my dad to cook it for me and honestly, I could eat up the whole plate without sharing. It's that good.

Enoki Beef Rolls

4 bags enoki mushrooms

1 tray of shabu shabu beef, defrosted for several hours

2 - 3 tablespoons of garlic/ginger mixture

1 - 2 green onions/cilantro mixture

1/4 cup Korean Short Rib BBQ Sauce (Choripidong Brand)
1 tablespoon Chinese Cooking Wine (Shaoxing)

1/3 cup boiled water

Step 1:

Wash the enoki mushrooms and cut off the dark root

Step 2:

Roll the fat beef with enoki mushrooms

Step 3:

Mix Shaoxing wine, Korean Short Rib BBQ Sauce and boiled water, set aside.

Step 4:
Heat wok with oil in it. When oil is ready, pan fry enoki beef rolls briefly until browned, set aside.

Step 5:

Add fresh chopped garlic/ginger mixture into wok and stir-fry briefly, until it is aromatic, add sauce and cook until it thickens.

Step 6:

Once the sauce thickens, return enoki beef rolls back into wok and sprinkle cilantro/green onion mixture over it.

Serve over a bowl of white rice, enjoy !!