Colorful Meat Rolls For Osechi

• 5 wide slices Thinly sliced beef
• 10 stick shaped pieces, 10cm long Burdock root
• 10 stick shaped pieces, 10cm long Carrot
• 15 Green beans
• 200 ml Dashi stock
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sugar
• 1 tbsp Sake
• 1 dash Vinegar
• 1 dash Plain flour
• 1 tbsp plus Vegetable oil
• 1 see below Sauce to finish

1. Cut the vegetables to the same length and thickness.
2. Let the burdock root soak in water for a while to remove the bitterness.
3. Rinse the green beans in water and cut off both ends, wrap in plastic wrap and microwave for 1 minute.
4. Leave to cool.
5. Add the dashi stock to a pan, and simmer the burdock root and carrots in it for about 3 minutes.
6. Add the ingredients and keep simmering until the liquid has reduced by half.
7. Leave the vegetables to cool in the simmering liquid.
8. Spread out the beef slices, and sprinkle with flour using a tea strainer.
9. Pace 2~3 sticks of vegetables on top of each slice, and roll up.
10. Heat up the vegetable oil in a frying pan, place the meat rolls in it with the roll ends down and pan fry.
11. After a little while, roll the rolls around with chopsticks to brown on all sides.
12. Take out the rolls momentarily, and wipe out the grease from the frying pan with a paper towel etc.
13. Add the sauce ingredients, bring to a quick boil, and return the rolls to the pan.
14. Coat the rolls with the sauce, and they're done.
15. Cut into easy to eat pieces and serve.
16. The sauce: Mix 1 tablespoon each of soy sauce, mirin, sugar, sake, and rice vinegar with 4 tablespoons dashi stock broth to make the sauce.
17. Please free to adjust the amount of vinegar to your liking.

beef, root, long carrot, green beans, stock, soy sauce, mirin, sugar, sake, vinegar, flour, vegetable oil, below sauce

Taken from cookpad.com/us/recipes/147611-colorful-meat-rolls-for-osechi (may not work)