Dangggggg. Enoki Beef Wraps

A few months ago, my buddy turned the big 2-7. Gasp.  Officially in our late twenties now.  According to my high school yearbook, I should be a world famous plastic surgeon, living in a huge mansion and driving a Ferrari Enzo.  What happened? Where's my Ferrari?!? Taking Muni to work just doesn't have the same oomph.

Oh well. I guess 27 isn't so bad, it is divisible by both 3 and 9... buh dum psshhhh.  

Anyhow for his birthday, he had a huge BBQ at the park and everyone brought some dishes to share.  My other friend Jeff brought some Dang good enoki mushrooms wrapped in thinly sliced steak marinated in soy sauce (get it, because his last name is Dang.)   They were delicious, and being that everyone was super drunk, didn't last too long.

I had some left over meat and enokis from shabu shabu night so whipped this up for a quick sunday night dinner.  

They taste great in a pan but really shine on the grill.

Enoki Beef Wraps 

Serves 4 (quick steps at the bottom)

1 lb of thinly sliced short rib

1/2 package of enoki mushrooms (about 3.5oz)

1 green onion sliced into 3 inch pieces

Marinade

1 tbsp Ponzu sauce

1 tbsp Dark soy sauce 

1 tsp sesame oil

1 tsp sugar
1 minced clove of garlic

1/4 tsp pepper 

Take a small amount of the mushrooms, maybe 10 or so caps and a piece of the green onion and wrap it with a piece of the short rib.  Repeat.

In a small bowl, combine the marinade ingredients and then coat the beef. Make sure to roll the wraps around so they're evenly coated. Let marinade for 15 minutes.

Heat up a medium sized skillet over medium high heat for a few minutes to let it get nice and hot.  Place the beef wraps into the skillet and quickly sear one side.  Cover with a lid for 2 minutes to allow the mushrooms and onions to cook.  After 2 minutes, remove the lid and turn the wraps so you can sear the other side, cook for another minute.   Let it rest for 2-3 minutes.  Serve with a side of rice.  

Alternatively, you can cook these over a hot charcoal fire, turning every 30 seconds so it evenly cooks. Cook for 2 minutes, then let rest for 2-3 minutes before serving.

Enoki Beef Wraps

1 lb of thinly sliced short rib

1/2 package of enoki mushrooms (about 3.5oz)

1 green onion sliced into 3 inch pieces

Marinade

1 tbsp Ponzu sauce

1 tbsp Dark soy sauce 

1 tsp sesame oil

1 tsp sugar
1 minced clove of garlic

1/4 tsp pepper 

1. Wrap 1 piece of onion and about 10-12 caps of mushrooms with the short rib

2. Combine the marinade and coat the beef wraps evenly, let marinade for 15 minutes

3. In a medium pan, cook over medium high heat for 2 minutes covered, turn the wraps then cook 1 minute uncovered (or grill over a hot charcoal fire for 2 minutes, turning every 30 seconds)