Cut the carrot into about 24 narrow sticks. Parboil for 4 minutes, and drain. Trim the beans and parboil in lightly salted water for 2 minutes. Drain and spread out in a colander to cool. Spread out the beef slices and lightly dust with flour. Lay 2 or 3 each of the carrot sticks and beans across each slice of meat and roll up diagonally. Heat the vegetable oil in a skillet and add the beef rolls, rolled ends facing down, and saute over high heat until brown. Add the seasoning ingredients and continue to cook over medium heat for 2 minutes. Remove the rolls from the skillet. Continue to simmer the remaining sauce for a few minutes until it is reduced and thickened. Return the rolls to the skillet and turn them over gently to coat evenly with the sauce. Slice the rolls and arrange on individual serving dishes.

Hints Scallions , celery, asparagus, and spinach may also be used in the rolls.