Enoki Mushroom Beef Rolls 金菇牛柳卷

This dish looks fancy but it is easier to make than you might think. It will be a good dish for the Chinese New Year. Have something a little different than chicken and fish to celebrate this year!




Ingredients 材料:
400g enoki mushroom 金針菇
350g beef 牛柳
1 tbsp water 水
1 egg white, beat slightly 蛋白,打散

Beef Marinade 牛肉醃料:
2 tsp Shao Shing cooking wine, or other Chinese cooking wine 紹興酒
1 tsp freshly grated ginger juice 薑汁
2 tsp soy sauce 醬油
1 tsp oyster sauce 蠔油
2 tsp cornstarch 生粉
1 tsp sesame oil 麻油
1/2 tsp sugar 糖
pinch of white pepper powder 胡椒粉

1) Cut the beef against the grain into slices about half a centimeter thick.
2) Gently pound with a meat tenderizer so the surface area of the slice increases. Roughly trim it into a rectangle about 3x7cm.

3) Add water and mix. Add the beaten egg white and let the meat absorb the liquid for about 30 minutes.
4) Mix all the marinade ingredients in a small bowl. Add to the beef slices and mix well so that every slice is covered with the marinade. Let it marinate for 15 minutes.
5) Cut away the roots of the mushrooms.
6) Put a piece of the beef on a plate. Put a small bunch of mushroom onto the beef like pigs in a blanket and roll it up.

7) Heat a frying pan and add about 1 tbsp oil. Put in the beef rolls into the pan, where the loose end of  the beef is facing down, and fry for a minute or two under medium heat. Turn to the other side and fry until it is cooked through. Serve immediately.

Notes:
1) It is not recommended to cut the beef too thick or too large.
2) Do not use beef that is too lean. It will get too dry and tough. A little marbling is perfect.

Recipe reference: Pearl's Home Cooking V by Pearl Jiang

1) 牛柳切橫紋，約半厘米厚，再用肉鎚敲成一大片，再切成3x7厘米之長方形。
2) 牛肉片加水攪拌，再加打散了的蛋白，攪勻，放置三十分鐘，讓肉片吸收水份。
3) 在一小碗內混合醃牛肉材料，倒入牛肉，攪勻，讓每片牛肉都蘸上醃料，醃約十五分鐘。
4) 金針菇切去近根部份，取一小束，放在一片牛肉上，然後卷上。
5) 平底鑊燒熱，下油約一湯匙，放下牛肉卷煎(開口向下)，翻面再煎至熟便可上碟。

注意事項：
1) 牛肉不要切太厚或大塊。
2) 選購牛肉要有少許肥，太瘦會乾及韌，影嚮口感。

食譜參考：珠璣小館家常菜譜第五集，江獻珠著