Negi No Maki Niku (Mini Beef Rolls)

• 6 slices thinly sliced beef (1/2 pound)
• 1 medium carrot
• 2 stalks green onion
• 6 string beans
• Flour to dredge rolls

Sauce:

• 1 tablespoon vegetable oil
• 2 teaspoons mirin
• 2 tablespoons shoyu
• 2 teaspoons sugar
• 1 small piece ginger, grated

PREPARE VEGETABLES:

Cut carrot in julienne pieces and boil in salted water until tender; drain. Sprinkle with salt and pepper.

Cut string beans into lengthwise pieces and parboil in the same water as the carrots. Drain and sprinkle with salt and pepper.

Wash green onion. Cut into 3″ lengths.

Lay out beef slices on cutting board and pound them with back of knife, being careful not to tear the meat.

Place carrot strips in the center of meat; roll from the edge, like jelly roll, and tie with a piece of string. Do the same with string beans and onion stalks.

Flour each roll lightly.

Heat oil in frying pan and brown rolls evenly. Pour sauce over rolls and continue cooking over low heat, turning occasionally until sauce is evaporated.

Cut into bite size pieces and arrange cut side up on platter.