Great party food: Enoki Beef Rolls

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Enoki beef rolls is a Japanese dish, but you know, Hong Kong people just enjoy trying different cuisines. Many of us like making them at home for lunch or dinner.

In Hong Kong, people usually pan-fry the rolls, while I prefer baking them for THREE reasons: 

1) Healthier: When baking the enoki beef rolls, I can just use the oil in the beef itself and don't need to add extra oil. 

2) Tastier: When you pan-fry the rolls, you have to add oil, which will unfortunately mask the aroma of the beef. My baked enoki beef rolls taste good because you will never miss the great taste of the beef. 

3) Easier: People always complain it is hard to make a good-looking enoki beef roll. Or the rolls often come loose when they pan-fry them. When you bake, you don't need to worry about wrapping the rolls too tight (or too loose), or about the more challenging pan-frying techniques. The rolls will just be heated evenly in the oven, and the beef will shrink slightly over heat, wrapping the enoki mushroom very well.

Enoki Beef Rolls

By Cin Chau Lai  (Published: September 16, 2013)

The enoki beef rolls look good, taste good and are easy to handle. This recipe is good for parties, or just a snack.

Prep time: 20 min
Cook time: 8 min
Total time: about 30 min
Yield: 20

Ingredients:
Enoki mushrooms: 250-300g 
Thinly-sliced beef: 1 lb 
Oyster sauce: 3 tablespoons 
Sesame oil: 1/3 teaspoon 
Salt: 1/3 teaspoon 
Sugar: 1/2 teaspoon 
Corn starch: 1 teaspoon 


Directions:

1. Preheat oven to 500*F (260*C).

2. Roll and wrap a thin slice of beef around desired amount of enoki mushrooms (read Note b below).

3. Place the rolls onto a baking sheet. Arranging them at least 1 inch apart on baking sheets.

4. Sauce: Add 4 teaspoons of water into a small bowl. Then, stir in oyster sauce, sesame oil, salt, sugar and corn starch. 

5. Bake in oven for 3 minutes. (Sauce is NOT added at this point.)

6. Remove from oven and spoon the sauce over the rolls. Bake for an additional 5 minutes or until the beef is brown. Now it is ready to serve!


Here is my illustrated recipe in Chinese:

http://seeddauding.blogspot.com/2013/09/baked-enoki-beef-rolls.html

Notes:

a) The rolls go well with steamed rice.

b) I only put a small amount of enoki mushrooms into a roll so that it is easier to chew than a thick bunch of them. But if you like the crisp texture of the mushrooms, just add as much as you like.

c) When it is done, decide how much "beef sauce" you want over the rolls. I want to keep my sauce simple so as to preserve the natural flavour of the beef. Yum yum!

Do you like this recipe? I would love to hear from you.