Vietnamese Beef and Mushroom Rolls

Thin strips of beef wrapped around crunchy mushroom clusters. The meat is glazed, shiny, and exhales a scent of toasted sesame and reduced soy sauce.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 222
• Protein: 24 g
• Carbs: 5 g
• Fat: 10 g

Ingredients

• 400 g Beef tenderloin ( thinly sliced )
• 200 g enoki mushroom ( trimmed )
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Sesame oil
• 2 piece Garlic ( minced )
• 2 tbsp Sake or rice alcohol
• 1 pinch Black pepper ground

Instructions

1. Preparing the beef

   Slice the beef fillet into very thin strips, the same width as the mushrooms. In a bowl, mix the soy sauce, sesame oil, minced garlic, and ground black pepper. Coat each slice in this marinade.

2. Rolling the beef

   Trim the base of the enoki mushrooms. Place a small cluster of mushrooms at the edge of a beef slice, then roll tightly. The meat must hold the stems firmly.

3. Searing the rolls

   Heat a pan with a drizzle of oil until smoking. Place the rolls seam-side down. Sear the meat on all sides until well browned and the fat begins to caramelize.

4. Final glazing

   Add the oyster sauce and a splash of sake to the pan. Toss the rolls to coat them thoroughly. The sauce should reduce until it coats the meat with a dark, shiny glaze.

Chef's tips

• Ask your butcher to slice the beef very thinly, or put it in the freezer for 20 minutes to firm it up before slicing it yourself.
• Do not overcrowd the pan: if you put too many, the temperature drops and the meat will boil instead of searing.

Storage

Consume immediately to maintain the crunch of the mushrooms and the juiciness of the beef.