Ingredients:

  • 1 lb / 450g beef sirloin or flank steak, thinly sliced
  • 8 oz / 225g enoki mushrooms, trimmed
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup / 60ml soy sauce
  • 2 tablespoons / 30ml mirin
  • 2 tablespoons / 30ml sake (optional, can substitute with water or rice wine vinegar)
  • 1 tablespoon / 15ml sugar (brown or white)
  • 1 teaspoon / 5ml grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon / 5ml cornstarch mixed with 1 tablespoon / 15ml cold water (slurry)
  • Sesame seeds
  • Chopped scallions

Instructions:

  1. Trim the root end of the enoki mushrooms and gently separate them into small bundles.
  2. Lay a slice of beef on a cutting board. Place a small bundle of enoki mushrooms at one end. Roll the beef tightly around the mushrooms. Secure with a toothpick if needed. Repeat with remaining beef and enoki.
  3. In a small saucepan, combine soy sauce, mirin (or substitute), sake (or substitute), sugar, ginger, and garlic. Bring to a simmer over medium heat.
  4. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens slightly, about 1-2 minutes.
  5. Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
  6. Add the beef rolls to the skillet, seam-side down. Cook, turning occasionally, until the beef is browned on all sides and cooked through, about 5-7 minutes.
  7. Pour the teriyaki glaze over the beef rolls and cook, turning to coat evenly, until the glaze is sticky and caramelized, about 1-2 minutes.
  8. Remove the beef rolls from the skillet. Discard toothpicks (if used). Garnish with sesame seeds and chopped scallions. Serve immediately.