Aromatic Angelica Tree Shoots Wrapped in Beef: A Taste of Spring’s Finest
Seasonal Angelica Tree Shoots Recipe, Angelica Tree Shoots with Beef Rolls, Blanching Angelica Tree Shoots Guide
Angelica tree shoots (Dureup) have a unique, refreshing aroma that makes them perfect for those new to this spring delicacy. This recipe is designed to be approachable and enjoyable, allowing even beginners to savor the distinct flavor.
Main Ingredients- 100g Fresh Angelica Tree Shoots (Dureup)
- 130g Thinly Sliced Beef
- Pinch of black pepper
- Small amount of toasted sesame seeds
For Blanching- 1 Tbsp Coarse Salt
Seasoning Sauce- 1 Tbsp Soy Sauce
- 2 Tbsp Cooking Sake (Mirin)
- 1 Tbsp Oligosaccharide
- 2 Tbsp Water
- Pinch of black pepper
- 1 Tbsp Coarse Salt
Seasoning Sauce- 1 Tbsp Soy Sauce
- 2 Tbsp Cooking Sake (Mirin)
- 1 Tbsp Oligosaccharide
- 2 Tbsp Water
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by preparing the angelica tree shoots. Use a knife to carefully trim off the woody bark at the base of the stems. Inspect the shoots for any small thorns and gently scrape them off with the back of your knife. Also, remove any wilted leaves or unsightly parts for a clean presentation.
Step 2
Since angelica tree shoots grow from the ground, soil can often get trapped between the leaves and stems. Rinse the shoots thoroughly under running water multiple times to ensure all dirt is removed. You might be surprised by how much soil comes off initially, so keep rinsing until the water runs clear.
Step 3
Bring about 1 liter of water to a boil in a pot, adding 1 tablespoon of coarse salt. Once the water is at a rolling boil, carefully immerse the prepared angelica tree shoots, starting with the root ends, and blanch for about 1 minute. Immediately transfer the blanched shoots to cold water to stop the cooking process. Gently squeeze out any excess water before proceeding.
Step 4
In a small bowl, combine 1 tablespoon of soy sauce, 2 tablespoons of cooking sake (mirin), 1 tablespoon of oligosaccharide, 2 tablespoons of water, and a pinch of black pepper. Stir well to create a flavorful seasoning sauce.
Step 5
Lay a slice of thinly sliced beef flat. Sprinkle a small amount of black pepper over the beef. Place one blanched angelica tree shoot on top of the beef. Carefully roll the beef around the shoot, tucking in the ends to create a neat roll, similar to making a sushi roll (refer to the photo for visual guidance). Ensure the beef wraps the shoot snugly.
Step 6
Heat a non-stick pan over medium heat without adding any oil. Place the beef-wrapped angelica tree shoots seam-side down in the dry pan. Cook, turning occasionally, until the beef is browned and cooked through on all sides. This dry-frying method adds a nice sear without extra fat.
Step 7
Once the beef is mostly cooked, reduce the heat to low. Pour the prepared seasoning sauce evenly over the rolls in the pan. Continue to cook, gently turning the rolls to ensure they are evenly coated and the sauce thickens and glazes the beef. Simmer until the beef is fully cooked and the sauce has reduced to a lovely glaze. Slice the cooked Angelica Tree Shoots Wrapped in Beef into bite-sized pieces. Garnish with a sprinkle of toasted sesame seeds for added flavor and visual appeal. Enjoy this delightful taste of spring!
