Cup of Yum
1. Gather all the ingredients.
2. Bring a medium pot of water to a boil. If you don‘t have thinly sliced beef, cut a block of rib eye into thin slices following my tutorial. FYI, each slice is roughly 20 grams.

To Prepare the Carrot Beef Rolls

Cup of Yum
1. Peel ¾ lb carrots and cut off the ends.
2. Cut the carrot in half widthwise (or the width of your sliced beef) and then cut it into thin slabs.
3. Cut the slabs into thin julienned strips.
4. Blanch the julienned strips in boiling water for 2–3 minutes, or until tender. Alternatively, you can microwave the carrot.
5. Drain the carrot strips and roughly divide them into the number of beef slices (I have 16 pieces of thinly sliced beef).
6. From ¾ lb thinly sliced beef (chuck or ribeye), prepare 2–3 slices of beef on the cutting board at a time. With ¼ tsp freshly ground black pepper, sprinkle a little black pepper on each beef slice. Place several carrot strips at the bottom end of each beef slice and roll them up.
7. Continue with the rest of the beef and carrot.
8. Lightly coat the beef rolls with ¼ cup potato starch or cornstarch, shaking off the excess.

To Cook the Carrot Beef Rolls

1. 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 in batches. It is very important to work in batches, instead of crowding the pan and steaming the beef rolls.
2. When each beef roll is nicely seared all around, transfer to a plate.
3. Work on the next batch. If necessary, add another 1 Tbsp oil into the pan. When all the beef rolls are nicely seared, put them back into the pan.
4. After giving a quick sear to warm up the beef rolls, add 4 Tbsp mirin and 4 Tbsp soy sauce.
5. When the sauce starts 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.
6. Cut the beef rolls in half or you can serve them without cutting. Enjoy!

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.