Tangy Stir Fry Beef & Carrots
We love the taste of the finishing sauce so much that I double the recipe and there's lots to go over the rice.
Be sure you use sweet cooking rice wine and NOT rice wine vinegar. It's a huge difference!
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- soy sauce
- 4 & 1/2 tsp
- brown sugar (divided)
- 1 lb
- flank steak or thinly sliced round steak
- 1/4 tsp
- ginger root
- 1/8 tsp
- minced garlic
- 1/2 lb
- thinly sliced carrots, peeled
- 2 Tbsp
- kikoman aji mirin sweet rice wine
- 1 tsp
- toasted sesame oil
- 3 tsp
- hoisin sauce
- 2 tsp
- corn starch
- veg. oil or peanut oil
- cooked rice
1Marinate 1 lb. very thin sliced flank steak or round steak, cut across grain for at least 30 minutes with the following ingredients.
¼ tsp. ginger root (I buy the jarred kind, usually in produce section), 1/8 tsp. minced garlic (jar kind is ok), 1 TBS. soy sauce, ½ tsp. brown sugar, 2 tsp. corn starch and a splash of veg. oil. Mix well and stir in sliced beef.
2After beef has marinated start your regular rice now, OR Start Minute Rice just before cooking meat.
3Mix your finishing sauce: In separate bowl combine 2 TBS. Kikkoman Aji Mirin sweet cooking rice wine with 4 tsp. brown sugar, 4 tsp. soy sauce, 3 tsp. Hoisin sauce, and 1 tsp. toasted sesame oil. Mix well. Set aside. (Or double the amounts if you want extra to go over the rice.)
4Heat wok to medium high temperature. Add a splash of veg. oil and quickly fry carrot slices until crisp tender. Remove carrots from wok and drain on paper towels.
5Turn stove up to high heat. Add more veg. oil if needed and stir fry flank steak until almost done.
6Add carrots back into the wok with the beef; add finishing sauce and stir until thickened.
7Serve over rice.