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 the readers are sick like us and hope you are having a great weekend with family and friends.
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Baby Carrot Beef Rolls
Simple Japanese home cooking recipe on how to make carrot beef rolls. Super yummy over rice or as a side dish!
Servings: 2
Ingredients
- ½ lb thinly sliced beef (chuck or rib eye) (I use a “Shabu Shabu” meat from a Japanese grocery store; if you can't get thinly sliced meat, you can slice your own, click here)
- 1 ½ carrots (cut into 2 inches (5 cm), then cut each piece in half or quarter)
- kosher/sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
- potato starch/cornstarch
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
Instructions
- Gather all the ingredients. Whisk together the sauce ingredients in a small bowl.
- Put the carrots in a microwave-safe container. Cover the carrots with water, place a paper towel on the top (not plastic), and microwave for 3-4 minutes (depending on the thickness) until a skewer goes through easily. Remove water and let cool.
- Season the meat with salt and pepper. Place 2-3 carrot pieces on each sliced beef and roll them up.
- Dredge each roll in potato starch (cornstarch) and remove any excess.
- In a non-stick frying pan, heat the oil on medium-high heat and sear the meat until brown on all sides.
- Then cook, covered, for 1 to 1.5 minutes, or until inside the meat is fully cooked.
- Remove the cover and add the sauce.
- Coat the rolls with sauce by shaking the pan or rotating them with chopsticks. When the sauce gets thicken, turn off the heat and transfer them to a plate.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.
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Hey Namiko,
I made these last Friday! They turned out good! I was wondering what kind of soy sauce you used? I used kikkoman, the original (dark), would there have been a difference if I used light?
I actually forgot to drench them in cornstarch but it still turned out yummy! I might try putting mushrooms next time.. but this is a keeper
Hi Bing! Thank you so much for leaving a comment here. 🙂 I”m glad you liked this dish. I use Japanese organic soy sauce (imported from Japan). We don’t have dark or light soy sauce. Only option we have is either regular or less sodium. I know Chinese soy sauce has dark (which seems very thicker sauce than Japanese regular soy sauce) and light. If you used Kikkoman, then I assume you have regular kind. I don’t have light soy sauce at home so I am not sure… should work if the taste is same/similar. If you apply corn starch to the meat, the sauce gets thicken. Also, corn starch makes the meat softer so it’s nice texture when you bite to it. We sometimes cook without it too, so that’s okay. 🙂 Thank you again for cooking this dish!
Hi Nami
Can’t wait to try this dish but before I do could you tell me how much cooking oil I would need to cook the rolls? I’m thinking that the beef will give off a lot of oil. Or can I fry the rolls in some of the soy and mirin sauce.
Hi Kazy! It depends on the cut of beef how much oil come out – but in the beggining, you don’t want the beef to stick to the pan (for that reason, non-stick pan works great too). I’d say 1 to 1 1/2 tbsp, depending on the size of your pan? You can wipe off excess oil with paper towel later before seasoning. Hope this helps!
Thanks so much. That really helps.