Enoki Mushroom Beef Rolls

1To slice the roast thinly and cleanly, place in a large resealable bag and semi-freeze it about 1 hr. to firm up. Using a sharp knife and a gentle sawing motion, slice the beef against the grain into 12 thin slices. Season with salt and pepper; set aside.

2Trim off and discard the bottom 1 in. (2.5 cm) root section from the enoki mushrooms; gently pull apart the enokis into 12 bundles; set aside. In a small bowl mix together half the green onion, plus the garlic, ginger and chili crisp; set aside. Lay beef slices flat on the work surface. Top ends of each slice with 1 tsp (5 mL) green onion mixture and a bundle of enoki mushrooms (place mushrooms perpendicular to the length of the meat slices, enokis will extend off the sides of the beef). Rolling around the fillings first, tightly wrap the beef around the fillings. Make 12 rolls.

3Heat the canola oil in a large non-stick frypan over medium-high heat. Place 6 rolls in the pan seam-side down. Fry undisturbed until well browned, 1 to 2 min. Flip over rolls, brown another 1 to 2 min., until cooked to preferred doneness. Transfer to plate. Cook remaining 6 rolls, add to plate.

4Turn off the heat, add teriyaki sauce to the still-hot pan. Return rolls and juices to the pan, gently turning to coat rolls with sauce. Plate rolls, drizzling with sauce from the pan. Garnish with remaining green onions to serve.