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Recipe: sauteed chuckeye roll &mushrooms with pickled radish wrap

sauteed chuckeye roll &mushrooms with pickled radish wrap recipe image
Sauteed chuckeye roll &mushrooms with pickled radish wrap serving suggestion

sauteed chuckeye roll &mushrooms with pickled radish wrap

This recipe is courtsey of US Meat Export Federation


  • 14 ounces sliced U.S. beef chuckeye roll
  • 2 Saesongimushrooms (or 1 pack Enoki mushroom)
  • 5 Shitake mushrooms
  • 1/4 onion
  • 10 ounces carrots
  • 1 red pepper
  • 1 green pepper
  • 2 tablespoons oyster sauce
  • 1 teaspoon minced garlic
  • 1 tablespoon sake
  • 1 teaspoon sesame oil
  • Salt & pepper to taste
  • Sesame to sprinkle
  • 7 ounces white radish
  • 3 tablespoons vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup water


  1. Slice the radish very thinly and pickle in vinegar, sugar, salt and water for about an hour.
  2. Slice chuckeye roll into 4 cm long pieces thin enough for chopsticks and marinate with 1 teaspoon oyster sauce and 1 tablespoon sake.
  3. Slice Saesongi mushroom the same size as chuckeye roll. Remove the root of the Shitake mushrooms and slice them.
  4. Thinly slice the onion and carrots the same length as the beef.
  5. Cut peppers in half, remove seeds and slice.
  6. Sauté garlic, onion and carrot in oil then add Shitake mushrooms and beef.
  7. When beef is cooked add remaining oyster sauce and sesame oil then the Saesongi mushrooms and the sliced peppers.
  8. Sprinkle salt and pepper for taste then sesame.
  9. Drain off the radish pickle and serve with beef.