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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 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 thinly sliced beef (chuck or rib eye) (1 pkg = ½ lb) (I use a package labeled as “Komagire” or “Shabu Shabu” meat) (See Notes)
- 24 baby carrots (depends on the numbers of sliced meat - I used 1½ carrot)
- kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- freshly ground black pepper
- potato starch/cornstarch
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Gather all the ingredients.
- 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.
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- 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.
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- For how to make the flower petal carrot (on top of beef rolls), please check HERE.
Thinly sliced beef: How to slice meat paper thin, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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.