10 oz. tender part of lean beef, thinly sliced & cut into 2" wide strips
2 med. carrots, cut into 6" long & roughly 1/4" squares
4 oz. burdock root
1/4 c. water
1 tsp. sugar
1 tsp. soy sauce
4 oz. green beans
2 c. water & 1/4 tsp. salt
1/4 c. water
1 tsp. sugar
1 tsp. sweet rice wine
3 tbsp. soy sauce
Cornstarch for dusting meat
1 tbsp. oil for sauteing
4 sprigs watercress, as garnish

The length will vary according to the size of your slices. (You could ask butcher to slice or, buy lump meat and freeze almost hard, then slice it yourself.) The thin slices ensure the meat will be tender.

1. Scrape the thin, brown skin off burdock root with the back of a knife, and cut into strips the same size as the carrots. Immediately after cutting each piece, soak in water containing 1 teaspoon vinegar for 5 minutes to prevent discoloring. Drain and rinse off vinegar.

2. Bring to boil 1/4 cup water containing 1 teaspoon each of sugar and soy sauce. Add carrot and burdock root, boil until done, about 5 minutes.

3. Cut tips from green beans and remove strings. Bring 2 cups water containing 1/4 teaspoon salt to a boil and parboil beans in pot without lid until tender (about 3 minutes) and drain. Cool quickly under running water and drain.

4. Spread beef on a chopping board and sift cornstarch lightly over the upturned part only.

5. Put 1 group of vegetables (2 each of burdock root, carrots and green beans) on the dusted side of each slice of beef, wrap and pierce with toothpick to hold the roll together while cooking. Dust outside of each roll lightly with starch.

6. Heat pat with 1 tablespoon oil over high heat and saute beef rolls until slightly browned all over, turning occasionally.

7. Add broth. When it begins to simmer, reduce heat to low and continue to saute about 5 minutes, turning rolls continuously until well flavored and well coated with sauce, then turn off heat. Serve with garnish.