Ingredients:

250g of tender beef, 1 onion (shredded), 1 green onion (shredded), 5 mushrooms (softened and shredded), ? red bell pepper (shredded), 100g of enoki mushrooms (fresh enoki mushrooms), 2 tablespoons of butter.

Marinade: 2 slices ginger (chopped), 2 tablespoons soy sauce, 1 tablespoon oil, ? teaspoon white pepper.

Seasoning: 1 tablespoon light soy sauce, 1 teaspoon sesame oil, ? teaspoon sugar.

Thickening ingredients: 1/4 cup stock, 1 tablespoon oyster sauce, 1 tablespoon rice wine, 1/4 teaspoon sugar, 1/4 teaspoon white pepper.

Flour paste: ? teaspoon cornstarch, mix with 1 teaspoon water.

Operation:

1: Cut beef into 6-8 slices, each 10×5×1/4 cm, marinate in marinade for 10 minutes; mix well with gravy ingredients and set aside.

2: Heat 2 teaspoons of oil over high heat; sauté onion, scallion, shredded mushrooms and red bell pepper for 1 minute, then stir-fry enoki mushrooms and seasonings for 1 minute, remove from heat and set aside to cool.

3. Spread beef slices on a flat surface, put appropriate amount of stir-fry ingredients on top of the slices and roll them up; melt butter over medium heat, add meat rolls and sauté for 2 minutes on each side, remove from the pan and serve on a platter.

4: Boil the gravy, thicken the gravy with cornstarch, remove from the pan and pour over the beef rolls.