Teriyaki Steak Rolls

170 g carrot peeled & cut in 5 cm thin sticks
170 g french green beans
230 g thinly sliced beef (chuck or rib eye)
SIDS SALT & PEPPER
2 tbsp rice bran oil
4 tbsp saké
TERIYAKI SAUCE:--
3 tbsp soy sauce
2 tbsp sugar
2 tbsp saké
1 tbsp mirin

In a small saucepan, put water that covers carrot & beans then bring to a boil. Cook carrots for 1-2 minutes, then add green beans to cook another minute. Cooking time may vary depending on the amount and thickness of veggies. Drain well and set aside.
Place a slice of meat on the cutting board and sprinkle SIDS SALT & PEPPER. Put green beans and carrots on one end of the meat and start rolling them up.
Combine all the ingredients for Teriyaki Sauce.
In a frying pan, heat oil on medium high heat then place the steak rolls gently with the seam line facing down. Cook one side of steak rolls until it has a nice char, then rotate to the next side. Once all sides have nice char on the meat, reduce the heat to medium and add saké. Cook covered until saké is evaporated. Add the Teriyaki sauce and rotate the steak rolls so they are evenly coated with the sauce. Transfer the steak rolls to a serving plate. Reduce the Teriyaki Sauce by half, until it's thickened. Pour the sauce on the steak rolls and serve immediately.