Here’s a quick and spicy weeknight dinner for ya – spicy beef enoki rolls recipe with a rayu glaze, ready in under 30 minutes! This is a spicy twist on a Japanese recipe for bundles of enoki mushrooms wrapped in thinly cut beef, seared and often glazed with a savoury sauce. It’s the perfect quick weekday dinner served over a bed of rice.
For this recipe we wrap the sliced beef around the enoki mushrooms before frying them in a pan and then finish it off with a sweet and spicy glaze made with soy sauce, garlic, rayu (Japanese chili oil), rice vinegar, mirin and sugar. A final (optional) drizzle of chili oil and a sprinkle of shichimi togarashi ensures spicy umami beef enoki rolls.
Thinly pre sliced shabu shabu beef makes life (and this beef rolls recipe) much easier. I love using pre sliced meat as a hack to prepare quick and delicious meals, like with my 15 minute cumin lamb recipe.
If you like quick, homemade lunches like these spicy enoki beef rolls, you might also enjoy my tofu teriyaki bento box or teriyaki chicken musubi for more easy meal ideas.
Enoki Beef Rolls Ingredients & Substitutes
- Thinly sliced beef (shabu-shabu or sukiyaki cuts). Use ribeye, sirloin, or flank steak sliced very thinly. If you can’t find pre-sliced beef, freeze a steak for 30 minutes and slice it as thinly as possible. I’m always able to find either fresh or frozen sukiyaki cuts at my local Asian grocery store.
- Enoki mushrooms. No direct substitute, but you can try asparagus spears, scallions, or shimeji mushrooms for a different texture.
- Soy sauce. Use tamari (for gluten-free) or light soy sauce (for a milder taste).
- Mirin. Mirin is a Japanese sweet rice wine that has a mild sweetness and subtle acidity that helps balance salty and umami-rich flavours in dishes. You can substitute with 1 tbsp sake + ½ tsp sugar or 1 tbsp rice vinegar + ½ tsp sugar to replicate its mild sweetness.
- Garlic (minced).
- Sugar. Brown sugar or honey works if you prefer a touch of natural sweetness.
- Rayu (Japanese chili oil). Rayu (or often Layu) is a Japanese chili oil made by infusing sesame oil with chili peppers, garlic, and sometimes other aromatics. If unavailable, use homemade chili oil, crushed red pepper in neutral oil, or Chinese Lao Gan Ma chili crisp for a different but delicious twist.
- Shichimi togarashi. Also called Japanese seven spice, it’s a spicy Japanese blend that is often used as a topping to add a hint of chili, umami and citrus to the dish. You should also be able to find this at most Asian or Japanese grocery stores, or you can just buy it online.
- Scallions (Green Onions). To garnish. You could also top with crispy fried garlic or sesame seeds.
- Sushi rice or other short-grain white rice. If you want to bump up the nutritional value then feel free to swap for brown rice.
What is Rayu? Where can I buy it?
Rayu (or often Layu) is a Japanese chili oil made by infusing sesame oil with chili peppers, garlic, and sometimes other aromatics. It has a mild to medium heat with a rich, toasty depth. Unlike Chinese chili oil, rayu tends to have less sediment and is smoother. You should be able to buy it online in tiny bottles, or at your local Asian grocery store, or online.
These are some of the main brands out there:
- S&B Rayu – A classic, smooth Japanese chili oil with a balanced heat. This one is widely available.
- House Rayu – Another common option with a mild but flavorful chili kick. This is the one I use.
- Momoya Taberu Rayu – A “crispy” rayu with fried garlic and chili bits for extra texture and umami. This one reminds me more of Chinese style chili oils.
How to Make Beef Enoki Rolls With Rice
Rise the rice well to remove excess starch until the water runs clear. Cook it using your preferred method:
- Rice Cooker: Add the rinsed rice and 1.25 cups (300ml) of water to the cooker. Start the cooking cycle.
- Stovetop: In a medium pot, add the rinsed rice and 1.25 cups (300ml) water. Bring to a boil, reduce to low heat, cover, and simmer for about 12-15 minutes. Let it sit, covered, for 10 minutes after cooking.
- Instant pot: Add the rice with 1.25 cups (300ml) water. Seal the lid, set the valve to “Sealing,” and cook on Manual/Pressure Cook for 10 minutes. Let the pressure naturally release for 10 minutes, then carefully release any remaining pressure. Fluff the rice with a fork and serve.
Take each slice of beef and wrap it around a small bunch of enoki mushrooms to form a tight roll. I make thick little bundles of about 10-12 enoki mushrooms. Repeat until all beef and mushrooms are used up.
Heat the oil in a large pan over medium-high heat. Once the pan is hot, place the beef rolls seam-side down and sear for 3-4 minutes, turning until all sides are browned and crispy. Remove the rolls from the pan and set aside.
In the same pan, add a touch more oil if needed, then add minced garlic and cook for 30 seconds until fragrant. Pour in the soy sauce, mirin, sugar, rayu, and rice vinegar. Stir and simmer for 1-2 minutes until the glaze slightly thickens.
Return the beef rolls to the pan, turning them gently to coat evenly in the glaze. Let them cook in the glaze for an additional 1-2 minutes, allowing it to reduce slightly and cling to the rolls.
Drizzle the rolls with more rayu for extra spice, sprinkle with shichimi togarashi, and top with sliced scallions if using. Serve the beef enoki rolls over a bed of steamed white rice.
Variations Of Spicy Beef Enoki Rolls
I enjoy these beef rolls with enoki mushrooms in quite a simple and fuss-free fashion – quick and dirty, over a bed of steaming jasmine rice. You could also include thinly sliced onions inside the rolls for extra sweetness and texture. It’s also common to incorporate a thin layer of beaten egg on the beef before rolling for a silkier bite.
If you can’t find enoki mushrooms or want a different option, swap enoki for asparagus, scallions, or shiso leaves for a different flavor profile. I made a spicy glaze because that’s what this girl generally craves but you could also make a teriyaki-style sauce or a classic soy glaze as a non spicy version of this rolled beef recipe. If you’re craving an extra kick of umami, consider mixing a small amount (about ½ tsp) of Hondashi powder into the soy sauce or glaze mixture for extra depth – just be careful with quantities as it can be quite salty.
For more quick and satisfying lunches under 30 minutes, check out my soba noodles and tuna tataki bowls, these canned salmon sushi bites or chicken katsu bento box.
Frequently Asked Questions: Spicy Beef Enoki Rolls
What is a beef enoki roll?
An enoki beef roll is a Japanese dish where thin slices of beef are wrapped around enoki mushrooms, then seared and often glazed with a savory sauce. It’s usually served with rice.
What beef to use for easy beef enoki rolls?
Use thinly sliced beef like shabu-shabu or sukiyaki cuts, which are tender and easy to roll. Flank steak or ribeye can also work if sliced thinly.
How do I store leftover beef enoki rolls?
The beef enoki rolls are best enjoyed fresh but leftovers can be stored in the refrigerator for up to 1-2 days. Reheat gently in a pan over low heat to avoid toughening the beef.
Can I make non-spicy beef enoki rolls?
Yes! Simply omit the rayu (chili oil) in the glaze and use a milder sauce like teriyaki or soy sauce mixed with a bit of mirin and sugar for a sweet and savory flavor.
Spicy Beef Enoki Rolls With Rice
Ingredients
- 300 g (10.5 oz) thinly sliced beef shabu-shabu or sukiyaki cuts
- 200 g (7 oz) enoki mushrooms, trimmed about 2-3 bundles
- 1 tbsp neutral oil (vegetable or canola) for searing I like avocado oil
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 clove of garlic
- 1 tbsp rayu (Japanese chili oil) adjust to spice preference
- 1 tsp rice vinegar
- 1½ tsp shichimi togarashi, to top adjust to spice preference
- sliced green onions/scallions, to garnish optional
Instructions
Cook the rice
- Rise the rice well to remove excess starch until the water runs clear.
- Cook rice using your preferred method:– Rice Cooker: Add the rinsed rice and 1¼ cups of water to the cooker. Start the cooking cycle.– Stovetop: In a medium pot, add the rinsed rice and 1¼ cups water. Bring to a boil, reduce to low heat, cover, and simmer for about 12-15 minutes. Let it sit, covered, for 10 minutes after cooking.– Instant pot: Add the rice with 1¼ cups water. Seal the lid, set the valve to "Sealing," and cook on Manual/Pressure Cook for 10 minutes before releasing the pressure.
- Fluff the rice with a fork and it's ready.
Cook the glazed enoki beef rolls
- Take each slice of beef and wrap it around a small bunch of enoki mushrooms (~10 enoki mushrooms) to form a tight roll. Repeat until all beef and mushrooms are used up.
- Heat the oil in a large pan over medium-high heat. Once the pan is hot, place the beef rolls seam-side down and sear for 3-4 minutes, turning until all sides are browned and crispy. Remove the rolls from the pan and set aside.
- In the same pan, add more oil if needed, then add minced garlic over medium heat and cook for 30 seconds until fragrant. Pour in the soy sauce, mirin, sugar, rayu, and rice vinegar. Stir and simmer for 1-2 minutes until the glaze slightly thickens.
- Return the beef rolls to the pan, turning them gently to coat evenly in the glaze. Let them cook in the glaze for an additional 1-2 minutes, allowing it to reduce slightly and cling to the rolls.
- Drizzle the rolls with more rayu for extra spice, sprinkle with shichimi togarashi, and top with sliced scallions if using. Serve the beef enoki rolls over a bed of the rice.
Notes
- Don’t Overcrowd the Pan: When pan-searing the beef rolls, cook them in batches if needed to ensure they sear properly. Overcrowding the pan can cause steaming rather than searing.
- Avoid Overcooking: Enoki mushrooms cook quickly, so don’t let them cook for too long in the pan to maintain their delicate texture.
- Adjust Spice Level: The amount of rayu can be adjusted based on your spice preference. Start with 1 tbsp and taste-test the glaze before adding more if you prefer it spicier.
Nutrition
This enoki mushroom beef roll recipe is a super easy 30 minute meal that is a spicy twist on a classic. It’s pretty straightforward and fuss free, and a great weeknight dinner recipe. The glaze gives it a glossy sticky sweet and spicy finish. Served over some steamed rice, topped with green onion and togarashi, it packs a big flavour punch. I hope you love it as much as I do (I love it very much), or at the very least it gives you some inspiration for a quick weeknight dinner.
If you do make this recipe, tell me what you think in the comments below. 🙂
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