Grilled Beef Enoki

BEEF and ENOKI:
1. Mix in a bowl 1/8 cup Red Wine Vinegar, ¼ cup light soy sauce, ¼ cup brown sugar, 2 tsp Worcestershire sauce, 1 tsp sesame oil and freshly ground black pepper.
2. Marinade 250g of Sukiyaki cut beef in the marinade and leave in the ref overnight.
3. Cut of the ends of about 100g Enoki mushrooms and divide into bunches that will be wrapped with the beef.
4. Drain the marinade from the beef and set aside.
5. Wrap the Enoki with the beef and secure by tying with blanched spring onion stalks.
6. Heat the marinade in a sauce pan and add 1 cup beef stock. Reduce and strain.
7. Heat a grilling pan and coat with oil.
8. Grill the beef wrapped Enoki and baste with the sauce.

To serve, place the Beef Enoki on top of shredded iceberg lettuce and drizzle some of the remaining sauce. Sprinkle with toasted sesame seeds and chopped spring onions.