Recipe of Ultimate Enoki mushrooms beef rolls with satay sauce

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Super Quick Homemade Enoki mushrooms beef rolls with satay sauce. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Enoki mushrooms beef rolls with satay sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Enoki mushrooms beef rolls with satay sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Enoki mushrooms beef rolls with satay sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can have Enoki mushrooms beef rolls with satay sauce using 5 ingredients and 2 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Enoki mushrooms beef rolls with satay sauce:
- 1/2 pound thinly sliced beef
- 2 pack enoki mushrooms
- 1 tbsp satay sauce
- 1 tsp corn starch
- 1 tbsp Cooking oil
Instructions to make to make Enoki mushrooms beef rolls with satay sauce
- First, wash the Enoki mushrooms and then cut the tail section making sure each mushroom is approximately the same length. Mix the cornflour with water to make it sticky
- Mix the cornflour with water to make it sticky. Put the Enoki mushrooms in the center of the beef and roll up the beef. Next, put the sticky corn flour on the beef edge to make sure it sticks well and will not unroll. Turn on the stove to medium heat and put some oil in the frying pan. Pan-fry the beef rolls while making sure the beef turns light brown on both sides. Add sauce and serve.
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