Beef and carrot stir-fry
Souped Up Recipes · ♥ 2.9K likes · 112.8K views · 5 min video
Read about beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 340 g beef (mock tender)
- 1 tbsp cooking oil
- 340 g carrot
- 2½ tbsp oil
Slice the beef thinly and julienne it; cutting it thin shortens the muscle fibres and makes a tough cut less chewy.
- ⅓ tsp salt
- ¼ tsp white pepper
- 1 tsp dark soy sauce
Marinate the beef with the salt, white pepper, dark soy sauce and baking soda; mix well.
- ¼ tsp baking soda
Drizzle in some cooking oil and stir to coat so the strips separate; set aside 15 minutes.
Peel the carrots, cut into quarter-inch slabs, fan the slabs to one side like dominoes and julienne thinly.
- 5 cloves garlic
- 3 whole scallions
- 2 whole dried red chilies
Slice the garlic thinly; cut the scallions into stalks, separating white and green; cut the dried chilies into diagonal strips with scissors and remove the seeds if wanted.
Aromatics and dried chilies
Mix the light soy sauce, oyster sauce, brown sugar and five spice powder for the sauce.
Mixing the stir-fry sauce
- 1½ tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- ½ tsp five spice powder
Heat the wok on high until smoking hot.
Add the marinated beef, spread it out and loosen the strips; stir over high heat 2 minutes or until nicely charred.
Remove the beef, tilting the wok to leave the excess oil behind.
Stir-fry the garlic, scallion whites, chilies and carrots over medium heat 3 to 4 minutes until the carrots are slightly soft.