Juicy Enoki Beef Rolls Drizzled in saucey, garlicky Crispy Chilli Oil
I’ll be honest — enoki mushrooms and beef rolls (the shabu-shabu style) were never really my thing. But I had a hunch that this sauce would change my mind, because it’s one of those garlicky, umami, crispy chilli oil sauce base that just hits (think Mala’s 2nd or 3rd cousin haha).
Turns out, I was right! Not only did this dish win me over, the sauce itself is so good I’ve been using it on other stir-fries too. So even if beef rolls aren’t your usual pick, this is the recipe to takeaway — because it just might surprise you like it did me:)
Why You’ll Love This Recipe
The sauce is the STAR: A garlicky, saucey crispy chilli oil glaze that’s so good you’ll want to spoon it over every stir-fry. When paired with rice it’s just WOW
Changed-my-mind dish: Even if enoki or beef rolls aren’t usually your thing, this combo and texture is surprisingly addictive.
Quick & easy: Comes together in under 25 minutes with just a handful of pantry staples.
Flexible & versatile: Keep the sauce recipe bookmarked — it works beautifully with chicken, tofu and veggies!
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 1
Ingredients
200g beef slices (shabu-shabu or sukiyaki cut works best)
200g enoki mushrooms, trimmed
3–4 cloves garlic, minced
2 tbsp Lao Gan Ma (crispy chilli oil)
2 tbsp light soy sauce
2 tbsp oyster sauce
4 tbsp water
Pinch of salt
Neutral oil
Method
Prep the rolls: Break up the enoki into small bundles. Wrap each bundle tightly with a slice of beef. Season lightly with salt and black pepper if you wish. (Note: Don’t go too generous with the enoki mushrooms so they can cook in the same time the beef rolls do)
Pan-sear: Heat a nonstick pan over medium-high heat with 1 tbsp of neutral oik. Place the rolls seam-side down first and sear until browned on all sides, about 4–5 minutes. Remove and set aside.
Make the sauce: In the same pan, reduce heat to medium. Add minced garlic and sauté until fragrant. Stir in Lao Gan Ma, oyster sauce, and water. Then add light soy sauce, adding this last prevents the sugar in soy sauce from burning quickly. Simmer 1–2 minutes until slightly thickened. Feel free to double or triple if you want even more sauce!
Combine: Return beef rolls to the pan, spooning sauce over to coat. Taste and adjust with more salt, sugar or lao gan ma chilli oil if needed.
Serve: Plate the rolls and drizzle with extra saucey crispy chilli oil from the pan. Best eaten hot (& with rice). Enjoy!~
Product(s) Highlight
Tips & Add-Ons
Don’t overcrowd the pan: Sear the rolls in batches so they brown instead of steam.
Swap the beef: Pork belly slices, or just a variety of mushrooms for a yummy plant-based stir fry
Level up the sauce: Add a splash of black vinegar for tang, or a pinch of sugar for extra caramelisation.
Save the sauce recipe: Double it and keep a jar in the fridge — it’s a game-changer for simple veggie stir-fries or tossing with noodles.
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