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Ginger Beef with Carrots and Rice

Stir fried ginger beef on carrots and rice
Prep Time
15 min

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.

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ingredients

1 ½
cup basmati or white rice
3
cup water
1
lb(s) (450 g) flank or sirloin steak
¾
cup cornstarch
½
cup water
2
eggs
2
medium carrots
1
green onion chopped green onions
¼
cup finely chopped or shredded fresh ginger (or have a jar of shredded on hand)
4
tsp prepared garlic or (4 garlic cloves, chopped)
1
tbsp canola oil
3
tbsp soy sauce
2
tbsp wine, red or white
2
tbsp white vinegar
1
tbsp sesame oil
½
cup sugar
crushed chili flakes
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directions

Step 1

Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave at high 10 minutes, then medium 10 minutes.

Step 2

Slice partially frozen steak across the grain into narrow strips.

Step 3

Place cornstarch in a large mixing bowl. Add water gradually while you are whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat.

Step 4

Pour 1 inch of oil into wok, heat to boiling hot, but not smoking. Add a quarter of the beef to the oil at a time. Separate with a fork and cook, stirring frequently, until crispy. Remove, drain on parchment and set aside. (This much can be done in advance.)

Step 5

Shred carrots. Chop green onions and grate fresh ginger.

Step 6

Put oil in wok. Add carrots, onion, ginger and garlic in that order. Stir briefly over high heat.

Step 7

Combine soy sauce, wine, vinegar, sesame oil, sugar and chili flakes. Add to vegetable mixture and bring to a boil.

Step 8

Add beef, mix well. Serve over rice.

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