Garlic Ribeye Rolls 金蒜肉眼捲 (jīn suàn ròu yǎn juǎn), aka usuyaki beef, is a dish I made from combining a few different dishes that I’ve had over the years. My first experience was at a Gyu King Teppanyaki in downtown Vancouver. They roll the ribeye with fried garlic chips and chopped green onions. You then dip it into one of three delicious dipping sauces. The beef was still a bit raw on the inside which made it juicy and packed with flavour from the garlic and green onions. They were tender with a bit of crispiness from the fried garlic. Soooo good!
I’ve also had enoki wrapped in beef at various Japanese and Chinese restaurants. Most would have a teriyaki sauce that goes over it. I’m not a big fan of eating enoki this way because I can’t bite off the enoki until the whole thing is in my mouth. Or, I could eat it with a knife and fork. But I would prefer it to be in bite-size pieces if I’m eating with chop sticks.
I’ve made the one I had at Gyu King a few times at home. But to get the taste and texture, I basically need to make them individually and then eat them from the pan. Making them all at once and then serving them is not nearly as good. So, I’ve decided that for this particular dish, I need someone to make it for me….at Gyu King Teppanyaki!
I have however, made my own version by incorporating the one at Gyu King and the enoki wrapped ones. I add mung bean vermicelli to fried garlic and raw green onions. (This combination is so good for so many dishes!) I then make a mushroom teriyaki sauce to put on it. It was easy to make and tasted delicious!
In my Garlic Ribeye Rolls 金蒜肉眼捲 recipe, I’ll show you how to make this fancy dish in just 30 minutes. They’re great as an appy or as a meal with or without rice.
Check out my other copycat recipes here. These ones are from a very popular Cambodian & Vietnamese restaurant here in Vancouver: Crispy Chili Garlic Chicken Wings 椒鹽酥炸雞, Luc Lac Beef 柬埔寨炒牛肉, and Butter Beef Carpaccio 生牛肉伴蒜油醋.
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
- 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 
- Soak dried mung bean vermicelli in water for approx. 15 minutes
- 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.
- 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.
- Place vermicelli in a bowl and add 2 tsp oil. Mix well and use kitchen shears to cut them into small pieces, approx. 2cm.
- (Optional) If adding mushrooms to the sauce: boil some water to blanche the shimeji mushrooms. Blanche for 1 minute, drain and set aside
- Chop green onions
- Combine garlic, green onions and vermicelli to make the filling. Add 1 tsp salt and mix well.
- Prepare slurry using 2 tbsp light soy sauce, 2 tsp sugar, 1 tsp corn starch and 120ml water. Mix and set aside
- 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
- In a frying pan, using medium-high heat, add 1 tbsp oil
- Place the rolls into the pan, do not overcrowd
- Fry for 20-30 seconds until browned. Flip over and repeat
- Remove ribeye rolls
- 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
- Add the beef rolls back into the pan to absorb the sauce
- Serve
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