Enoki Beef Rolls Over Rice

Tender beef wrapped around delicate enoki mushrooms, simmered over sweet onions and baby bok choy in a savory sauce, then finished with soft eggs and served over steamed jasmine rice.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Special Equipment: Large Skillet

Ingredients

• 1 lb thinly sliced shabu beef, or paper thin ribeye, sirloin, or brisket

• 2 (7 oz) packages enoki mushrooms, trimmed

• 1 medium yellow onion, thinly sliced

• Baby bok choy

• 3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp sesame oil

• 1 tbsp sugar

• 1 tsp freshly ground black pepper

• 2 to 3 large eggs, beaten

• Sesame seeds, for garnish

• Sliced green onions, for garnish

• Steamed jasmine rice, for serving

Directions

1. Trim the root ends from the enoki mushrooms and separate them into small bundles. Wrap one slice of beef around each bundle, overlapping the ends to secure.

2. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and black pepper until the sugar dissolves.

3. Spread the sliced onions evenly in a large skillet over medium heat. Arrange the baby bok choy on top of the onions.

4. Place the beef rolls in a single layer over the bok choy. Pour the sauce evenly over everything.

5. Cover and cook for 2 to 3 minutes, until the beef is nearly cooked through and the onions and bok choy begin to soften.

6. Pour the beaten eggs evenly over the beef rolls. Cover again and cook for 2 to 3 minutes, or until the eggs are just set.

7. Garnish with sesame seeds and sliced green onions. Serve immediately over hot steamed jasmine rice.