Beef and Enoki Scallion Rolls Recipe
A lot of times, I find Asian cuisine lacking in the visual department. I don’t know about you, but I really do eat with my eyes before my mouth. And I truly believe something tasty can be made to look pretty, okay, may be with the exception of beef stew…it remains my top photography enemy.
I never understood why more time isn’t spent on the visuals when it can work to tempt an appetite and make the whole dining experience more complete.
Let me be clear though, I don’t believe in styling the food until it goes cold (or warm, in the case of a salad). Styling and plating should only add to the food and not take away from the taste of it.
Nor am I an advocate of intense styling (like putting everything in rings or shaping everything in towers), because at the end of the day, this is not fine dining and I’m not an architect.
The thing is, Chinese cooking can be so simple and tasty! So it’s really not fair to let looks take away from it.
And that’s why I love this dish, it is pretty, simple and unpretentious. The beef is rolled up into packages for a purpose, so that you get the same amount of different ingredients with every bite. The beef and enoki mushrooms gives a satisfying meaty-chewy texture. The enoki also sops up juices very well and provides additional flavouring to the beef from the inside while the scallions are there just to make everything a little more fragrant and tasty. I’d almost say save this for when you have people over, but considering how quick and easy it is, who cares?
Adapted from Martha Stewart
- 2 tbsp Oil, divided
- 1/2 (60g) Green Bell Pepper, ribs and seeds removed, cut into thin strips
- 150g Enoki Mushrooms, muddy ends cut off, soaked and drained
- 4 Scallions, ends trimmed, cut into 2-inch lengths and sliced thinly lengthwise
- 3 1/2 tbsp Soy Sauce, divided
- 155g Beef, sliced hot-pot style
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- Heat 1 tbsp oil in a skillet over medium-high heat, stir-fry green peppers, enoki mushrooms, and scallions until softened, about 5-10 minutes.
- Lay the beef out lengthwise on a cutting board or a large plate. Place some of the pepper and mushroom mixture horizontally on the top or bottom end of each piece of beef and roll the beef up.
- Wipe the skillet clean and heat 1 tbsp oil over medium-high heat. Gently cook each beef roll until all sides are brown and there is no visible pinkness in the center. With tongs, gently transfer the beef rolls onto a serving platter.
- Turn the heat down and add 2 1/2 tbsp soy sauce, rice vinegar and sugar to the skillet. Turn the heat back on high and let the sauce simmer until it thickens and turns syrupy. Drizzle on beef to serve.
This recipe is gluten-free if you use gluten-free soy sauce.
Hot pot style means very thinly sliced, available at Asian supermarkets. If you choose to slice your own, I’d recommend freezing it for 30 minutes ahead of time for ease of slicing.