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

Instructions

• 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 Soak dried mung bean vermicelli in water for approx. 15 minutes
• 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 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 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 (Optional) If adding mushrooms to the sauce: boil some water to blanche the
  shimeji mushrooms. Blanche for 1 minute, drain and set aside
• 7 Chop green onions
• 8 Combine garlic, green onions and vermicelli to make the filling. Add 1 tsp salt
  and mix well.
• 9 Prepare slurry using 2 tbsp light soy sauce, 2 tsp sugar, 1 tsp corn starch and
  120ml water. Mix and set aside
• 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 In a frying pan, using medium-high heat, add 1 tbsp oil
• 12 Place the rolls into the pan, do not overcrowd
• 13 Fry for 20-30 seconds until browned. Flip over and repeat
• 14 Remove ribeye rolls
• 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 Add the beef rolls back into the pan to absorb the sauce
• 17 Serve

Nutrition Info