This post may contain affiliate links. Please read our disclosure policy.
Today’s recipe is a bit of a fun one, leaning into the visual side of things. I gave this a try since I saw the steak and enoki next to each other in the fridge. Honestly, for pure practicality and speed, I’d probably just cook the seasoned steak and delicate enoki mushrooms separately and then toss them into my ramen.
But! If you’re looking to impress or just want to try a more interesting presentation, these Steak-Wrapped Enoki Bites are a surprisingly delicious and kinda elegant way to elevate your noodle bowl.
If you’d like to see a video, here it is on my YouTube channel.
Ingredients
- Denver steak (or another tender beef cut that can be sliced into long, thin strips)
- Enoki mushrooms, washed and trimmed (guide)
- Soy sauce
- Garlic powder
- Black pepper
- Cooking oil
This is the same simple seasoning blend used in my Spicy Sauteed Beef ramen topping recipe.
How to Make Steak-Wrapped Enoki Bites
- Prep the Steak (Chill for Easier Slicing): Slice the Denver steak very thinly lengthwise, against the grain, into strips about ¼ inch thick and 4-5 inches long. Make sure the steak is sliced thinly so that the inside wrapped around the enoki cooks through quickly. For easier slicing, you can also pop the steak in the fridge for about 10 minutes before slicing – this firms it up a bit.
- Season: In a bowl, toss the steak strips with soy sauce, garlic powder, and black pepper.
- Wrap the Enoki: Take a small bundle of enoki mushrooms and wrap a slice of seasoned steak tightly around it. You don’t want the bundle of enoki to be too thick, as you want it to finish cooking through by the time the steak is done. Repeat until all the steak and enoki are used.
- Sear the Bites: Heat the neutral oil in a skillet over medium-high heat. Add the steak-wrapped enoki bites in a single layer (cook in batches if needed). Sear on all sides for about 45 seconds to a minute per side, watching carefully to prevent burning. The steak might unwrap a little in the pan, so if you’re concerned about that, you can use a toothpick to keep it together.
- Top Your Ramen: Carefully place the seared Enoki-Wrapped Steak Bites on top of your finished bowl of instant ramen.
While maybe not the quickest method for a weeknight, these Steak-Wrapped Enoki Bites are a fantastic way to get creative with your ramen toppings. I added these to the Shin Ramen Toomba noodles for savory combo. The combination of tender steak and delicate enoki is a winner!
Steak-Wrapped Enoki Bites
Equipment
Ingredients
- 200 g Denver steak, or other tender beef cut
- 75 g enoki mushrooms, washed and trimmed
- 1 tbsp soy sauce
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tsp chili flakes
- 1 tbsp cooking oil
Instructions
- Slice the steak very thinly lengthwise, against the grain, into strips about ¼ inch thick and 4-5 inches long. For easier slicing, you can also pop the steak in the fridge for about 10 minutes before slicing. This firms it up a bit.
- In a bowl, toss the steak strips with soy sauce, garlic powder, black pepper, and dried chili flakes.
- Take a small bundle of enoki mushrooms and wrap a slice of seasoned steak tightly around it. You don't want the bundle of enoki to be too thick, as you want it to finish cooking through by the time the steak is done. Repeat until all the steak and enoki are used.
- Heat the neutral oil in a skillet over medium-high heat. Add the steak-wrapped enoki bites in a single layer (cook in batches if needed). Make sure the steak is sliced thinly so that the inside wrapped around the enoki cooks through quickly. Sear on all sides for about 45 seconds to a minute per side, watching carefully to prevent burning. The steak might unwrap a little in the pan, so if you’re concerned about that, you can use a toothpick to keep it together.
- Carefully place the seared Enoki-Wrapped Steak Bites on top of your finished bowl of instant ramen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
