Stir-Fried Beef With Ginger-Carrot Sauce
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 12 ounces flank steaks, trimmed
- 1 tablespoon cornstarch
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 tablespoon peanut oil, divided
- 1 large green bell pepper, chopped (about 1-1/2 cups)
- 1 cup thinly sliced carrot
- 3 teaspoons minced fresh ginger
- 1 cup chicken broth
- 1 teaspoon chili paste with garlic (such as sambal oelek)
- 2 cups hot cooked rice
directions
- Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat. Set aside.
- Heat 2 tsp oil in a large nonstick skillet over medium heat. Add steak to pan, stir-fry 4 minutes or until browned. Remove steak. Add remaining oil to pan. Add bell pepper, carrots, and ginger; stir-fry 2 minutes or until carrot is tender.
- Add broth and chile paste, cook 3 minutes. Return steak to pan; cook 1 minute or until thoroughly heated.
- Serve over rice.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>