Enoki Beef Rolls (Jin Zhen Gu Fei Niu)

The story

This is the dish everyone orders in hot pot restaurants and then discovers is easier at home: razor-thin beef wrapped around enoki mushrooms, seared and glazed. The mushrooms stay crunchy, the beef goes silky, the sauce goes everywhere good.

Ingredients (6 + pantry staples)

• Thin-sliced beef (hot-pot cut or minute steak) — 12 oz / 350 g
• Enoki mushrooms — 2 packs (7 oz / 200 g), root trimmed
• Soy sauce — 2 tbsp
• Oyster sauce — 1 tbsp
• Garlic — 3 cloves, minced
• Scallions — 1, sliced

Pantry staples used (don't count toward the 6): sugar (1 tsp), cooking oil. Not stocked yet? See the pantry page.

Steps

1. Pinch enoki bundles, roll a slice of beef around each, skewer with a toothpick if needed.
2. Sear the rolls in a hot oiled pan, turning, 5–6 minutes until the beef browns and the mushrooms soften.
3. Garlic, soy, oyster sauce, sugar and 1/4 cup water; simmer 2 minutes until the rolls are glazed. Scallions.

Swaps

Enoki is ✅ at most US supermarkets; king oyster mushroom strips or scallion bundles roll just as well.