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.
Baby Carrot Beef Rolls
- 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
- 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.
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.