- 250 grams of beef, such as sirloin steak
- 3 spring onions (optional)
- 1 tbsp. Oyster sauce
- 1 tbsp. fish sauce (less to taste)
- 1 tbsp. sugar
- ½ tbsp. sesame oil
- 1 clove garlic, crushed
- piece of fresh ginger, finely chopped (½ tsp. dried ginger is also possible)
- Rinse the bundle of enoki mushrooms with cold water. Cut off the bottom and place the mushrooms in a water bath with a pinch of salt. Let stand for about 10 minutes. Place the mushrooms on kitchen paper to dry. Pull small bunches from the mushroom bundle, the same amount as the number of beef slices.
- Cut the beef lengthwise as thinly as possible or have the butcher do this for you. You can also buy pre-cut fondue beef at the toko. Mix all the ingredients for the marinade in a bowl. Place the meat in the marinade and let it rest for at least an hour.
- Cut the spring onion into quarters lengthwise. Use only the white and light green part.
- Place a slice of beef on a cutting board. Place a bunch of enoki and spring onion on top. Roll up the beef tightly, making sure the tops of the mushrooms are sticking out of the beef roll. If I still have some beef pieces and/or mushrooms left after rolling, then I bake the leftovers at the end to snack on.
- Heat some oil in a frying pan or grill pan and fry the beef rolls briefly on all sides for 2-3 minutes.