Trim the base of the enoki mushrooms and rinse them. Wash the perilla leaves under running water. If the leaves are large, cut them in half; otherwise, use them whole.

Place a perilla leaf on top of each slice of beef brisket.

Add enoki mushrooms on top of the perilla leaf.

Roll the beef brisket tightly around the mushrooms and perilla leaf.

Place a handful of bean sprouts at the bottom of a steamer or pot.

Arrange the beef rolls on top of the bean sprouts and steam for 10 minutes.

While the rolls are steaming, prepare the miso mayo sauce by mixing all the sauce ingredients in a bowl.

Once the beef rolls are cooked, transfer them to a serving plate.