Real Recipes From Real Home Cooks ®

tangy stir fry beef & carrots

★★★★★ 2
a recipe by
Chris L.
xxxxx, MT

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!

★★★★★ 2
serves 2-4
prep time 1 Hr
cook time 15 Min
method Stir-Fry

Ingredients For tangy stir fry beef & carrots

  • 0
    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

How To Make tangy stir fry beef & carrots

  • 1
    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.
  • 2
    After beef has marinated start your regular rice now, OR Start Minute Rice just before cooking meat.
  • 3
    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.)
  • 4
    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.
  • 5
    Turn stove up to high heat. Add more veg. oil if needed and stir fry flank steak until almost done.
  • 6
    Add carrots back into the wok with the beef; add finishing sauce and stir until thickened.
  • 7
    Serve over rice.