Stir-Fried Beef with Ginger-Carrot Sauce
Becky Luigart-Stayner
For added heat, serve with extra chile pepper sauce on the side. Our Test Kitchens staff regularly uses Sriracha, a thick sauce made from ground sun-dried hot chiles and garlic.
How to Make It
Step 1
Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside.
Step 2
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 minutes or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 minute or until thoroughly heated. Serve over rice.
You May Like
Catarnold09's Review
N/A
larry43's Review
Excellent recipe. I used ginger from a jar and chopped the carrots in a food processor.
crosscourt's Review
Kind of spicey but very good. I used bottle ginger and cooked it a lot longer to get the carrots soft enough.
mandofan's Review