Enoki Beef Rolls

Thinly sliced beef wrapped around tender enoki mushrooms is one of my favorite ways to use up leftover hotpot meat. I almost always have a pack of hot pot beef in the freezer, which means this recipe is never more than a grocery store trip away. All you need is a pack of enoki mushrooms and you're set.

Everything cooks together in one pan with sweet and savory soy sauce, caramelized onions, garlic, and incredibly soft eggs that soak up all of the delicious sauce. It's comforting, packed with umami, and comes together in about 20 minutes.

Ingredients

1 pound thinly sliced beef (hot pot beef, shabu shabu beef, or sukiyaki beef)

1–2 tablespoons cooking oil

1 onion, thinly sliced

2–3 cloves garlic, chopped

1 package enoki mushrooms, trimmed and separated into small bundles

3 eggs, beaten

Sliced green onions, for garnish

Sesame seeds, for garnish

Sauce

¼ cup soy sauce

¼ cup water

2 tbsp mirin

1 tbsp honey (or maple syrup)

Freshly ground black pepper, to taste

1. Wrap thinly sliced beef around small bouquets of enoki and set aside. Whisk together sauce ingredients.

2. In a pan sauté onion in oil until softened 3-5 minutes. Add garlic and sauté another 30 seconds.

3. Using onions and garlic as a bed, stack enoki beef rolls in pan. Drizzle sauce and bring to a boil. Once boiling, cover reduce heat to low and cook 3-5 minutes.

4. Uncover and add eggs. Cover and cook another 3-5 minutes until eggs are set.

5. Garnish with green onions and sesame seeds. Eat and enjoy!

One pan meal ready in about 20 minutes