Bring a medium pot of water to a boil. If you don't have thinly sliced beef, cut the block of rib eye into thin slices following this instruction. FYI, each slice is roughly 20 grams.
To Prepare the Carrot Beef Rolls
Peel the carrot and cut off the ends.
Cut the carrot in half widthwise (or the width of your sliced beef) and then cut it into thin slabs.
Cut the slabs into thin julienned strips.
Blanch the julienned strips in boiling water for 2-3 minutes, or until tender. Alternatively, you can microwave the carrot.
Drain the carrot strips and roughly divide them into the number of beef slices (I have 16 thinly sliced beef).
Prepare 2-3 slices of beef on the cutting board. Sprinkle black pepper on each beef slice. Place the carrot strips at the bottom end of the beef slice and start rolling up.
Continue with the rest of beef and carrot.
Lightly coat the beef rolls with potato starch (cornstarch), shaking off the excess.
To Cook the Carrot Beef Rolls
Heat a large frying pan on medium heat. When it's hot, add 1 Tbsp oil and distribute it evenly. When the oil is hot, add the beef rolls. It is very important to work in batches, instead of crowding the pan and end up steaming the beef rolls.
When each beef roll is nicely seared all around, transfer to a plate.
Work on the next batch. If necessary, add the oil into the pan. When all the beef rolls are nicely seared, put them back into the pan.
After giving a quick sear to warm up the beef rolls, add mirin and soy sauce.
When the sauce gets sizzling, quickly coat the beef rolls with the sauce. Remove from the heat as the sauce will quickly thicken with the potato starch from the beef rolls.
Cut the beef rolls in half or you can serve them without cutting. Enjoy!
You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.