Tangy Stir Fry Beef & Carrots Recipe

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Tangy Stir Fry Beef & Carrots

Chris L.


This is a quick and easy dish my family loves. Slice carrots very thinly, on a diagonal to give it a pretty look.

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!

pinch tips: How to Freeze Fish, Meat & Poultry





1 Hr


15 Min




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

Directions Step-By-Step

Marinate 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.
After beef has marinated start your regular rice now, OR Start Minute Rice just before cooking meat.
Mix 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.)
Heat 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.
Turn stove up to high heat. Add more veg. oil if needed and stir fry flank steak until almost done.
Add carrots back into the wok with the beef; add finishing sauce and stir until thickened.
Serve over rice.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Other Tags: Quick & Easy, For Kids