Chinese Home-cooked Beef and Carrot Stir-fry Recipe
Rated 3.8 stars by 8 users
Servings
3
Prep Time
15 minutes
Cook Time
8 minutes
If you have beef and carrots on hand, try this easy, healthy, and delicious stir fry. It is a basic Chinese home-cooked dish that almost all kids grew up eating in China. This dish is easy and doesn’t require any special ingredients. It is also a good recipe to get your kids eating carrots because they absorb lots of flavors from the beef, and the taste becomes savory.
Ingredients
- 340g / 12 oz beef
- 1/3 tsp of salt
- 1/4 tsp of white pepper
- 1 tsp of dark soy sauce
- 1/3 tsp of baking soda
- 1 tbsp oil to coat the beef
- 1.5 tbsp of light soy sauce
- 1 tbsp of oyster sauce
- 1 tsp of brown sugar
- 1/2 tsp of five-spice powder
-
340g / 12 oz carrots
- 2.5 tbsp of oil to stir fry
- 5 cloves of garlic, sliced thinly
- 3 scallions, cut into stalks
- 2 dried red chilies
To marinate the beef
For the stir-fry sauce
Others:
Directions
Slice the beef into 1/4-inch thick slabs, stack the slabs together, and thinly julienne them into strips. Recommend cuts: beef mock tender, flank steak, chuck, and sirloin.
- Marinade the beef with 1/3 tsp of salt, 1/4 tsp of white pepper, 1 tsp of dark soy sauce, and 1/3 tsp of baking soda to tenderize the meat. Mix well. Drizzle in some cooking oil and stir to coat the beef. This will separate the meat strips so they don’t tangle together when stir-frying. Set it aside for 15 minutes.
- Peel the carrots, cut them into 1/8-inch thick slabs, then thinly julienne them.
- Besides that, slice 5 cloves garlic thinly; cut 3 scallions into stalks; cut a few dried red chilies into diagonal strips using a pair of scissors.
- Put together the following seasonings into a bowl: 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp of brown sugar, and 1/2 tsp of five spice powder. Mix well.
- Turn the heat to high and heat the wok until smoking hot. Add oil and swirl it around to coat the bottom.
- Add the marinated beef and spread it out. Carefully loosen the strips so they don’t tangle together. Stir over high heat for 2 minutes or until nicely charred.
- Remove the beef from the wok. Make sure you tilt the wok so you can leave the excess oil behind.
- Add the garlic, white part of the scallion, dried red chilies, and julienned carrots. Stir over medium heat for 3-4 minutes or until the carrots are slightly soft.
- Introduce the beef back into the wok and pour in the seasoning sauce. Last, toss in the green part of the scallion. Mix well and serve with white rice.
