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Ginger-Carrot Beef Rolls with Cranberries & Walnuts

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These Ginger-Carrot Beef Rolls with Cranberries & Walnuts are savory, sweet, and packed with bold flavor. Thin slices of beef are wrapped around a colorful filling of carrots, ginger, cranberries, and walnuts, then seared until perfectly juicy. Elegant and easy, they’re ideal for appetizers or light dinners.

Ingredients

  • 8 thin slices of beef (sirloin or flank steak)
  • Salt and black pepper, to taste
  • 2 tbsp soy sauce (plus more for drizzling)
  • 1 tbsp olive oil or sesame oil
  • Toothpicks or kitchen twine, for securing
  • 1 cup carrots, julienned
  • 1 tbsp fresh ginger, finely grated
  • ⅓ cup dried cranberries
  • ¼ cup chopped walnuts, lightly toasted
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce or tamari (for filling)
  • 1 tsp honey or maple syrup (optional)
  • 1 green onion, finely sliced (optional)

Instructions

  1. Sauté carrots, garlic, and ginger in 1 tbsp oil over medium heat until just tender.
  2. Stir in cranberries, walnuts, 1 tbsp soy sauce, and honey or maple syrup. Cook for 1 more minute, then remove from heat.
  3. Lay out beef slices, season with salt and pepper, and add a spoonful of filling to one end.
  4. Roll up tightly and secure with toothpicks or twine.
  5. Heat remaining oil in a skillet and sear rolls on all sides until browned and cooked through, about 6–8 minutes.
  6. Drizzle with extra soy sauce during the last minute of cooking for color and flavor.
  7. Remove toothpicks, slice if desired, and serve warm. Garnish with green onions or sesame seeds.

Notes

  • Swap beef for chicken cutlets or eggplant for a different variation.
  • Use pecans or sunflower seeds instead of walnuts for dietary needs.
  • Add chili paste for a spicy twist or finish with teriyaki glaze for more sweetness.
  • Serve over rice or greens to turn into a full meal.
  • Make ahead and cook just before serving for convenience.

Nutrition

Find it online: https://cookedbymaya.com/ginger-carrot-beef-rolls-with-cranberries-walnuts/