Grilled Beef and Enoki Mushroom Rolls with Black Pepper
Overview
Friends who like to eat beef are in great shape👍👍
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Ingredients
Steps
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Take the fat beef out of the box and defrost it for a short time in advance.
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Cut off the roots of the enoki mushrooms, wash them, and squeeze out the water from the stems with your hands. (This can avoid frying too much water when baking)
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Chop the garlic, oyster sauce, light soy sauce, and a little honey, mix well and set aside. (I personally like to add a little Korean hot sauce to the sauce. If you don’t like it or don’t have it, you can omit it)
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At this time, the fat beef is just thawed. Take a piece of fat beef and put a pinch of enoki mushrooms in the middle of the fat beef. (Don’t thaw the fat beef too hard, otherwise it will be soft and difficult to roll)
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Roll up the beef and secure it with toothpicks. Place tin foil on a baking sheet, brush with a thin layer of oil, and place the rolled beef rolls on the baking sheet.
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Brush the beef rolls evenly with the stirred sauce and let sit for 5 minutes.
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Preheat the oven and bake at 190 degrees for 10 minutes. Then take out the baking sheet and flip the beef roll over. Sprinkle freshly ground black pepper on the beef roll. Bake for another 5 to 7 minutes before taking it out. ~ The enoki mushrooms will naturally release water after being preheated. If you don’t like a lot of juice in the baking pan after baking for a while, take out the baking pan and pour out the water on the baking pan. Brush the juice again, turn over and sprinkle with black peppercorns, then bake in the oven for about 5 to 7 minutes. Everyone’s oven is different, and the thickness of the fat beef roll is different, so I use left and right times for your reference.
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When the time is up, you can sprinkle some white sesame seeds to add flavor after taking it out of the oven, but my little one can’t wait to remove the toothpick and start eating!
