Carrot Beef Rolls

340 g schnitzel
340 g carrots
¼ tsp New York Cut pepper
¼ tsp SIDS CRAZY SALT
¼ cup cornflour
2 tbsp rice bran oil
SAUCE:--
4 tbsp mirin
4 tbsp soy sauce

Bring a medium pot of water to a boil.
Peel the carrot and cut off the ends. Cut 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, until tender. Alternatively, you can microwave the carrot.
Drain the carrot strips and roughly divide them into the number of beef slices.
Prepare 2-3 slices of beef on the cutting board. Sprinkle black pepper and SIDS CRAZY SALT 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 cornflour, shaking off the excess.
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 cornflour from the beef rolls.
Cut the beef rolls in half or you can serve them without cutting. Enjoy!
To Store: You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.