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1
Heat a large skillet over medium-high heat and, when hot, add 1 tablespoon oil.
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2
When the oil is hot, add the peppers and saute until the skins blister and they are somewhat softened, about 1 to 2 minutes.
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3
Season the peppers with 1 teaspoon of the tamari and transfer to a plate.
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4
Cover and set aside while you prepare the beef.
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5
Cut the beef into 8 slices.
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6
Place each slice of beef between 2 pieces of parchment paper and, using a mallet, pound until thin, approximately 1/4-inch thick.
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7
Season each slice with salt and pepper on both sides and divide the julienned red bell pepper and enokitake mushrooms among each piece of beef.
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8
Tightly roll the vegetables into each slice and tie with kitchen string in 3 places so that they do not unroll during cooking.
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9
Quickly rinse the skillet with hot water or wipe clean with a paper towel.
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10
Add the remaining 1 tablespoon of oil to the skillet and, when hot, add half of the beef rolls and cook, turning occasionally, until browned on all sides.
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11
Transfer to a plate and set aside, covered, while you cook the remaining beef rolls.
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12
Add the sake, mirin, sugar, and 1 1/3 cups water.
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13
Bring to a boil, then return the beef rolls to the skillet.
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14
Don't overcook the beef, it should still be pink inside when cut.
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15
Transfer the beef rolls again to the platter, and set aside, covered.
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16
Increase the heat to high, and continue to cook the sauce until it thickens, about 2 minutes.
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17
Add the remaining tamari and return the beef rolls to the skillet to coat with the sauce.
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18
Remove the kitchen string from the rolls and cut each roll into 3 or 4 diagonal slices before serving, with extra sauce ladled over the top.
