I hope everyone is having a great long weekend so far (it’s Memorial Day Weekend in the US). Thank you all for your kind messages and I wish I could say we are getting better, but my kids and I are still sick. I don’t know why it’s taking me so long to recover. My entire body aches so horribly and I just can’t get better despite my effort to get well. After all I’m becoming 35 this year and I think age has started to affect my body more. I hope none of readers are sick like us and hope you are having a great weekend with family and friends. Before moving on to today’s recipe, I want to thank CG at Cooking-Gallery, Lyn at My Lil Messy & Cheeky, Chris at Gourmet Fashion, and Sandra at Sweet Sensation for passing me blog awards. I am sincerely honored that you thought of me and Just One Cookbook and I thank you so much for giving me all these awards!
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- 1 pkg (½ lb) thinly sliced beef (I use a package labeled as “Komagire” or “Shabu Shabu” meat. See the tutorials for How To Slice Meat Paper-Thin.)
- 24 baby carrots (depends on the numbers of sliced meat - today I use 1 ½ carrot)
- Freshly ground black pepper
- Corn starch
- Combine Sauce ingredients in a small bowl.
- Cut carrots in half or quarters and put them in a microwave-safe container. Cover the carrots with water and microwave for 3-4 minutes (depending on the thickness).
- Dust with salt and pepper over the meat. Place 2-3 carrot pieces on each sliced beef and roll them up.
- Dredge each roll in corn starch and remove excesses.
- In a non-stick frying pan, heat oil on medium high heat and cook the rolls until browned.
- Cover and cook for 1.5-2 minutes, or until inside the meat is fully cooked.
- Pour the Sauce over and coat the rolls with sauce by shifting the pan or rotating them with chopsticks. When the sauce gets thicken, turn off the heat and transfer to a plate.
- For how to make the flower petal carrot (on top of beef rolls), please check HERE.