Ginger Beef Stir-Fry with Carrots
A quick and flavorful Chinese stir-fry featuring tender beef strips caramelized with fresh ginger and sweet carrot ribbons. Perfect served over steamed rice.
Story
This classic homestyle dish brings out the natural sweetness of beef through quick, high-heat cooking. The ginger adds warmth and aromatic depth, while carrot ribbons provide color and subtle sweetness.
Ingredients
beef sirloin
200g, thinly sliced against the grain
fresh ginger
30g, julienned
carrot
1 medium, julienned
green onion
2 stalks, white and green parts separated
vegetable oil
2 tablespoons
light soy sauce
1 tablespoon
oyster sauce
1 tablespoon
rice wine
1 tablespoon
cornstarch
1 teaspoon
sugar
1/2 teaspoon
garlic
2 cloves, minced
Instructions
1
Marinate the beef
Place beef slices in a bowl. Add 1 teaspoon soy sauce, rice wine, and cornstarch. Mix well and let sit for 10 minutes until slightly sticky.
2
Prep your vegetables
Cut carrot into thin matchsticks. Slice ginger into fine julienne. Separate green onions into whites and greens. Have all aromatics ready near the wok.
3
Stir-fry the aromatics
Heat wok over high heat until smoking. Add oil, then ginger and carrot. Stir-fry for 1 minute until ginger is fragrant. Add garlic and onion whites, cook 30 seconds more.
4
Cook the beef
Push vegetables to the sides. Add marinated beef in single layer. Let sear 30 seconds, then stir-fry continuously for 2 minutes until beef is cooked through and caramelized.
5
Finish and serve
Add oyster sauce, remaining soy sauce, and sugar. Toss everything together quickly. Sprinkle with green onion tops. Serve immediately over steamed rice.
