Garlic Ribeye Rolls 金蒜肉眼捲

Ingredients

• 225 g Ribeye beef (, thinly sliced)
• 1 bunch Dried mung bean vermicelli ((approx. 35g))
• 6 stalks Green onions
• ½ cup Fried garlic chips (/pieces (approx. 1 bulb if frying yourself))
• 1 tsp Salt
• 150 g Shimeji mushrooms (optional or use any mushroom)
• 2 tbsp Light soy sauce
• 2 tsp Sugar
• 1 tsp Corn starch
• 120 ml Water
• 2 tsp Oil (for adding to mung bean vermicelli)
• 1 tbsp Oil (for frying beef rolls)

Steps

1. 1

   Store bought fried garlic works well with this recipe. But if frying garlic yourself, put the garlic in the oil before oil gets hot and cook at medium to low heat. Remove the garlic when it’s slightly yellow. Garlic will tend to get darker after removing from oil. These steps will prevent garlic from becoming bitter

2. 2

   Soak dried mung bean vermicelli in water for approx. 15 minutes

3. 3

   Boil some water in a pot to cook vermicelli. When water boils, add vermicelli and cook for 30 seconds to 1 minute or until vermicelli is cooked through.

4. 4

   Drain and rinse with cold water immediately to remove starches. Toss the vermicelli with your hands or chopsticks while rinsing to prevent them from sticking to each other. Rinse until vermicelli is cool.

5. 5

   Place vermicelli in a bowl and add 2 tsp oil. Mix well and use kitchen shears to cut them into small pieces, approx. 2cm.

6. 6

   (Optional) If adding mushrooms to the sauce: boil some water to blanche the shimeji mushrooms. Blanche for 1 minute, drain and set aside

7. 7

   Chop green onions

8. 8

   Combine garlic, green onions and vermicelli to make the filling. Add 1 tsp salt and mix well.

9. 9

   Prepare slurry using 2 tbsp light soy sauce, 2 tsp sugar, 1 tsp corn starch and 120ml water. Mix and set aside

10. 10

    Lay the ribeye on a flat surface, fill with filling on one end, roll the beef and set aside. Continue for the rest of the ribeye

11. 11

    In a frying pan, using medium-high heat, add 1 tbsp oil

12. 12

    Place the rolls into the pan, do not overcrowd

13. 13

    Fry for 20-30 seconds until browned. Flip over and repeat

14. 14

    Remove ribeye rolls

15. 15

    Stir the slurry and slowly pour into the pan. Stir until sauce thickens. Add shimeji mushrooms to reheat and mix well into the sauce. Turn off heat

16. 16

    Add the beef rolls back into the pan to absorb the sauce

17. 17

    Serve