These beef and enoki mushrooms rolls are a Whole30, keto, paleo, and gluten-free spin on the teriyaki steak rolls from your favorite Japanese restaurant!

An overhead shot of a platter of paleo beef and enoki mushroom rolls

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Healthy Japanese-inspired appetizer!

If you love beef, mushrooms, and teriyaki sauce, you’ll love these beef and enoki mushroom rolls! This recipe is inspired by a popular appetizer at Japanese restaurants: thin slices of beef rolled around enoki mushrooms and seared in a skillet before being topped with a lip-smacking teriyaki sauce.

In this super-easy homemade version, I just thicken some All-Purpose Stir-Fry sauce with a little arrowroot starch and turn it into a healthier version of teriyaki sauce. See? I told you this sauce is super versatile!

A side view of a platter filled with beef and enoki rolls

Ingredients

This recipe is incredibly simple to prepare, but it can be challenging to find thinly cut meat and enoki mushrooms. Luckily, you can easily find both at your friendly neighborhood Asian market (e.g., 99 Ranch, Nijiya Market, Mitsuwa Market, H Mart, etc.)!

The raw ingredients to make paleo, Whole30, gluten free, and keto beef and enoki mushroom rolls
  • Enoki mushrooms: These thin white mushrooms are sold in packages in the produce section by the other specialty mushrooms. I always check the packages to make sure the mushrooms don’t look slimy or bruised. If you can’t find enoki mushrooms, you can thinly slice shiitake mushrooms, oyster, or button mushrooms.
  • Thinly sliced beef: For this dish, I buy super thinly sliced beef, pork, or lamb in the refrigerated or frozen meat section of my neighborhood Asian market. Look for meat that’s sliced paper thin and against the grain, and labelled for hot pot or shabu shabu. If you decide to cut the meat yourself, follow these instructions from Just One Cookbook.
  • Umami Stir Fry Powder: I love using my Asian-inspired seasoning salt to add some extra oomph to this dish. You can find the recipe for Umami Stir-Fry Powder on page 43 of my latest cookbook, Nom Nom Paleo: Let’s Go! or buy a bottle of this crazy-good seasoning salt online here. Yes, you can use Diamond Crystal kosher salt in place of Umami Stir-Fry Powder, but it’ll be missing a little sumpin’ sumpin’!
  • All-Purpose Stir-Fry Sauce: This versatile sauce seasoned with ginger, garlic, and toasted sesame oil is easily transformed into a healthier teriyaki sauce. No need for sake, mirin, or soy sauce!
  • Arrowroot powder: I use a little arrowroot powder to thicken the sauce for the rolls.
  • Avocado oil: This is my favorite high temperature oil for searing meat!
  • Scallions or green onions: Thinly sliced scallions are sprinkled on the top at the end to add a fresh, onion-y bite and a splash of vibrant color at the end.

How to make beef enoki mushroom rolls

Prepare the enoki mushrooms

Cut the root ends off the enoki mushrooms, about 2 inches from the end. The mushrooms should still be attached at the bottom.

A chef's knife is cutting the root ends off of a bunch of enoki mushrooms

Carefully separate the enoki mushrooms into small bundles that are about ½-inch in diameter.

A person is using their hands to carefully separate enoki mushrooms into small bundles.

Make the enoki beef rolls

Lay a piece of beef on a cutting board and place a small bundle of mushrooms in the middle.

A small stack of enoki mushrooms is on a paper thin slice of beef

Tightly wrap the thinly sliced meat around each bundle of mushrooms.

Two hands are rolling enoki mushrooms in a thin slice of raw beef.

Continue rolling up beef rolls until you run out of sliced meat.

Two plates filled with beef and enoki mushroom rolls ready to be cooked.

Sprinkle the rolls on all sides with Umami Stir-Fry Powder or Diamond Crystal kosher salt.

Sprinkling Umami Stir-Fry Powder on some beef and enoki rolls.

Fry the beef enoki rolls

Heat a large skillet over medium-high heat. When the pan is hot, pour in the avocado oil.

Adding some avocado oil into a hot stainless steel pan.

Place half of the rolls in the hot pan, seam-side down. Fry undisturbed for 1 minute or until browned on the bottom.

Frying beef and enoki mushroom rolls in a frying pan.

Flip the rolls and continue cooking for 1 to 2 minutes or until browned all over.

Golden brown beef and enoki rolls frying in a large skillet

Transfer the cooked rolls to a shallow dish  and finish cooking the rest of the beef and enoki mushroom rolls.

Placing cooked beef and enoki mushrooms on a white plate.

Make the paleo teriyaki sauce

While you’re browning the beef and enoki rolls, make the sauce by whisking All-Purpose Stir-Fry Sauce and arrowroot powder.

Adding arrowroot powder into a measuring cup filled with All-Purpose Stir-Fry Sauce

When you finish frying the beef and enoki rolls, turn down the heat to medium-low and pour the sauce into the now-empty pan.

Pouring All-Purpose Stir-Fry sauce into a large stainless steel skillet.

Cook, stirring, until the sauce thickens slightly.

A skillet is scraping through thickened sauce in a skillet.

Toss the beef rolls in the sauce

Turn off the heat and add the rolls to the pan. Coat them well with the sauce.

Adding beef and enoki rolls to a skillet filled with a thickened brown sauce.

Transfer the beef rolls to a serving platter…

A white plate filled with a large stack of cooked beef and enoki mushroom rolls

…and garnish with scallions. Enjoy!

An overhead shot of paleo, Whole30, and keto beef and enoki mushroom rolls with sliced green onions on top.

What can you serve with these beef enoki rolls?

Although this dish is normally served as an appetizer at Japanese restaurants, I cook a big batch and serve the beef enoki rolls as an entrée for supper. Some great Whole30-compatible side dishes that go great with these rolls include:

How to store leftovers

Got leftovers? You can keep them in a sealed airtight container in the refrigerator for up to four days.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

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Beef Enoki Mushroom Rolls

4.72 from 7 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4
An overhead shot of paleo, Whole30, and keto beef and enoki mushroom rolls with sliced green onions on top.
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These beef and enoki mushrooms rolls are a Whole30, keto, paleo, and gluten-free spin on the teriyaki steak rolls from your favorite Japanese restaurant!

Ingredients  

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Instructions 

  • Cut the root ends off the enoki mushrooms, about 2 inches from the end. The mushrooms should still be attached at the bottom.
  • Carefully separate the enoki mushrooms into small bundles that are about ½-inch in diameter.
  • Lay a piece of beef on a cutting board and place a small bundle of mushrooms in the middle. Tightly wrap the thinly sliced meat around each bundle of mushrooms. Continue rolling up beef rolls until you run out of sliced meat.
  • Sprinkle the rolls on all sides with Umami Stir-Fry Powder or Diamond Crystal kosher salt.
  • Heat a large skillet over medium-high heat. When the pan is hot, pour in the avocado oil.
  • Place half of the rolls in the hot pan, seam-side down. Fry undisturbed for 1 minute or until browned on the bottom.
  • Flip the rolls and continue cooking for 1 to 2 minutes or until browned all over. Transfer the cooked rolls to a shallow dish and finish cooking the rest of the beef and enoki mushroom rolls
  • While you’re browning the beef and enoki rolls, make the sauce by whisking All-Purpose Stir-Fry Sauce and arrowroot powder.
  • When you finish frying the beef and enoki rolls, turn down the heat to medium-low and pour the sauce into the now-empty pan. Cook, stirring, until the sauce thickens slightly.
  • Turn off the heat and add the rolls to the pan. Coat them well with the sauce.
  • Transfer the beef rolls to a serving platter and garnish with scallions. Enjoy!

Notes

  • You can buy thinly sliced beef in Asian markets. Look for sliced beef labelled hot pot beef or for shabu shabu.
  • Leftovers can be kept in a sealed container in the fridge for up to 4 days.

Nutrition

Calories: 345kcal | Carbohydrates: 13g | Protein: 42g | Fat: 14g | Fiber: 4g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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3 Comments

  1. Hi – I buy Rib Eye Steak and ask the butcher to slice it paper thin for me when I make Cheesesteak sandwiches. Could I use that for this recipe?
    Barbara

    Reply