Gather all ingredients and slice the beef as thinly as possible into very thin strips.

In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon minced garlic, and 1 teaspoon grated ginger; add the beef slices and let marinate for at least 10 minutes.

Place a small bunch of trimmed enoki mushrooms at one end of each marinated beef slice and roll tightly to encase the mushrooms; secure with a toothpick if needed.

Heat 1 tablespoon vegetable oil in a frying pan over medium-high heat for about 2 minutes.

Place the beef rolls seam-side down in the hot pan and sear for 3-4 minutes until browned.

Flip the rolls and cook for an additional 3-4 minutes until the beef is cooked through but still juicy.

Remove the rolls from the pan and let them rest for 1-2 minutes to redistribute the juices.

Slice the rolls in half if desired, sprinkle with sesame seeds, and serve hot with your choice of dipping sauce.