How to make it

1.  

    

   Whisk cornstarch and water to dissolve. Whisk in remaining sauce mix ingredients and set aside.
2. Form beef rolls: Place one strip of beef vertically. About half an inch from the bottom, place enoki bunch, 2-3 pepper strips and 2-3 zucchini strips horizontally. Roll beef up and around the enoki and veggies. Place seam-side down on plate. Repeat with remaining rolls.
3. Heat a large saucepan over medium heat. Give sauce mixture a quick whisk as the cornstarch will have settled by now. Add a drizzle of oil and the Lee Kum Kee Minced Garlic. Stir quickly to prevent burning. Immediately add sauce. Turn heat down to medium-low. Give sauce a few stirs with a spatula. Arrange beef rolls around the pan in concentric circles, leaving a bit of space between them to allow proper cooking. You will likely need to cook the rolls in 2 batches.
4. Cover with lid. Adjust heat to a good simmer and let cook until beef has gone from pink to fully cooked – keep a close eye on it as the beef is so thin that it cooks quickly. Transfer cooked rolls onto serving platter and tent loosely with foil to keep warm. Cook second batch.
5. Serve beef rolls with enoki and veggies on serving platter with sauce poured all over. Garnish with green onions and serve over steamed rice.