Air Fryer Enoki Beef Rolls

Ingredients

• 300 g thinly sliced beef (hot pot or shabu-shabu style)
• 200 g enoki mushrooms, trimmed and separated into small bundles
• 1 tbsp cornflour, for dusting
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tbsp honey (or brown sugar) (optional)
• 2 garlic cloves, grated (optional)
• 1 tsp sesame oil (optional)
• 1 scallion, thinly sliced, to finish (optional)
• 1 tsp toasted sesame seeds, to finish (optional)

Steps

1. Separate the enoki mushrooms into small bundles about the width of your thumb, trimming off the root end.
2. Lay out a slice of beef and place a mushroom bundle at one end, with the mushrooms sticking out slightly past the edge of the beef.
3. Roll the beef tightly around the bundle so the mushrooms are held in place, seam-side down to help it stay shut.
4. Repeat with the remaining beef and mushrooms, then dust each roll lightly with cornflour - this helps the beef seal and gives the glaze something to cling to.
5. Whisk together the soy sauce, oyster sauce, honey, grated garlic and sesame oil in a small bowl - this is the glaze.
6. Preheat the air fryer to 200°C for 3 minutes.
7. Arrange the rolls seam-side down in a single layer and air fry for 5 minutes.
8. Brush generously with the glaze, then air fry for a further 3 minutes, until the beef is cooked through and the glaze is glossy and slightly caramelised at the edges.
9. Finish with sliced scallion and toasted sesame seeds, and serve hot.

Tip: Dusting the rolls with cornflour before they go in the basket is what makes the glaze cling and caramelise instead of sliding straight off the beef - skip it and you're left with a dry roll and a puddle of glaze in the bottom of the basket.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage