Enoki beef wrap

Enoki beef wrap

By
From
Hong Kong Diner
Makes
5
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
10 asparagus stalks
300g enoki mushrooms
10 minute steaks, or very thinly sliced rib-eye steak

The marinade

Quantity Ingredient
1 tablespoon black pepper sauce, (available in Chinese supermarkets)
5 tablespoons see method for ingredients

To cook

Quantity Ingredient
5 bamboo skewers

Method

  1. Soak the bamboo skewers completely in cold water for at least 30 minutes.
  2. Wrap 1 asparagus stalk and a small clump of enoki mushrooms with 1 piece of minute steak or thinly cut rib-eye steak, and roll it up, like making cannoli, except swapping the pasta for a piece of beef (you can also buy thin slices of beef for hot pot from Chinese supermarkets). Repeat the wrapping with the rest of the asparagus, mushrooms and beef, then skewer 2 beef wraps on to each skewer.
  3. Place in a roasting tray. Mix the marinade ingredients together in a bowl and rub all over the wraps.
  4. Place the beef skewers on a hot barbecue for 2 minutes on each side, then serve alongside the rest of the barbecue stick suggestions that follow.
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