Chinese Home-cooked Beef and Carrot Stir Fry Recipe

oyster sauce

🥗Healthier: homemade sauce with soy sauce

💰Cheaper: soy sauce

Homemade sauce can reduce sodium while maintaining flavor.

beef

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free and flour is a common substitute.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and canola oil is more affordable.

Slice the beef thinly, using mock tender cut from the beef chuck section.

Marinate the beef with 3 teaspoons of salt, 1/4 teaspoon of white pepper, 1 teaspoon of dark soy sauce, and 1/4 teaspoon of baking soda for 15 minutes.

Peel and cut the carrots into 1/4 inch thick slabs, then julienne them.

Slice 5 cloves of garlic thinly.

Cut 3 scallions into stalks, separating the white and green parts.

Cut 2 dried red chilies into strips, removing the seeds if desired.

Mix together 1.5 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of brown sugar, and 1/2 teaspoon of five spice powder for the seasoning sauce.

Heat the wok on high heat until smoking hot.

Add the marinated beef and stir over high heat for 2 minutes until nicely charred, then remove the beef from the wok.

Sauté the garlic (white part of scallion), dried red chilies, and julienned carrots in the excess oil over medium heat for 3-4 minutes until the carrots are slightly soft.

Return the beef to the wok, toss in the green part of the scallion, and pour in the seasoning sauce. Mix well and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens