A home cook shares their experience making beef and enoki rolls, praising the flavor but noting that thinly sliced beef for hot pot fell apart in the marinade, ruining the presentation despite the delicious taste. The recipe, described as easy and special, left the rolls looking messy, raising questions about the right type of beef to use for a cleaner finish. Readers are invited to weigh in on how to keep the beef intact for a more polished dish, with the cook hoping to perfect the recipe for future guests. The post includes a link to the original recipe for reference.
Ive had beef and enoki rolls before and really enjoyed them. I made this beef and enoki roll recipe tonight for the first time: https://www.wandercooks.com/easy-enoki-beef-rolls/#recipe. The flavor was great but my thinly sliced beef fell apart in the marinade leaving my rolls looking a hot mess (but tasting great). I used the thin sliced beef that they sell for hot pot. Is that the wrong type of beef for use? What’s the trick to keeping the beef together to be able to create a nice looking roll? This is a recipe I’d love to cook for guests because it was easy and flavorful and feels special but it just didn’t look great. Thanks in advance for your help! (Sorry I can’t figure out how to add a picture here) submitted by /u/BookingCooks [link] [comments]
