Step 1Cut the carrot into 3-by-1/4-inch sticks. Blanch in lightly salted boiling water until soft yet crisp, about 3 minutes. Drain and set aside.
Step 2Cut the daikon into sticks the same size as the carrots. Blanch in the same water until soft-crisp, about 1 minute.
Step 3Place 1 carrot stick and 1 daikon stick on the narrow end of a beef slice. Place a daikon stick on top of the first carrot stick and a carrot stick on top of the first daikon stick to give a checkerboard appearance from the side. Roll the beef around the vegetables, placing seam side down.
Step 4Combine the soy sauce, sugar, sake, garlic and ginger root in a large skillet over medium-low heat and cook until the sugar has dissolved, about 2 minutes.Add the meat rolls, seam side down. Cook, turning until all sides are cooked, 12 to 15 minutes. The seam side will take the longest, about 4 to 5 minutes.Cool.
Step 5Slice diagonally in half. Arrange on a platter with the diagonal cut on top.