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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
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.
- 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.
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.