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Posted on Wed 29th November 2023

Marinaded Rib Eye and Enoki Rolls

The first episode of our new series, School of Wok On Tour, takes place at Drover's Rest in Hay-on-Wye, Wales. In this episode, Jeremy shows us how to make Enoki mushroom beef wraps, deliciously crunchy corn fritters, spicy and tangy pickled chilli sauce and the showstopping crispy pork belly rolls!

Cuisine

Japanese

Time

2 hours

Servings

2-3

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recipe

Ingredients

  • 10 asparagus sticks
  • 300g enoki mushrooms
  • 1 rib-eye steak, very thinly sliced

The Marinade

  • 4 cloves of garlic
  • Thumb sized piece of ginger
  • 2 birds-eye chillis
  • 2 spring onions
  • 10 sprigs of coriander
  • 2 tsp English mustard
  • 10 Tbsp light soy
  • 4 Tbsp dark soy
  • 2 Tbsp rice vinegar
  • 3 Tbsp sugar
  • 2 tsp sesame oil

Method

Preparation

Finely chop the garlic, ginger, chillis, spring onion and coriander and place in a mixing bowl. Add the liquid ingredients and stir until combined.

Wrap a small handful of the enoki mushrooms and a stalk of asparagus with the thin slices of rib-eye. Repeat until you have used all of your ingredients. Marinade the wraps with the Ultimate BBQ marinade and let them rest for a few hours.

Cooking

Place the wraps onto a hot bbq (roughly 200-220 celsius/400-425 F) for 2 minutes each side until they have a nice char. Then, serve up!

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How to cook Marinaded Rib Eye and Enoki Rolls