Grace Young's Stir-Fried Ginger Beef with Sugar Snaps and Carrots Recipe Recipe

Name: Grace Young's Stir-Fried Ginger Beef with Sugar Snaps and Carrots Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces flank steak, trimmed of excess fat and sinew; 1 tablespoon peeled, minced fresh ginger; 1 1/2 teaspoons soy sauce; 1 teaspoon cornstarch; 1 teaspoon peanut or vegetable oil; 1 teaspoon Shaoxing wine or dry sherry; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons oyster sauce; 2 tablespoons Shaoxing wine or dry sherry; 2 tablespoons peanut or vegetable oil; 1 1/2 cups sugar snap peas (about 7 ounces), strings removed; 1 cup very thinly sliced carrots (about 2 small); 4 medium scallions, halved lengthwise and cut into 2-inch pieces; 1/4 cup pickled ginger slices (about 1 ounce), coarsely chopped if large; Basic Steamed White Rice, for serving

Servings: persons

12 ounces flank steak, trimmed of excess fat and sinew
1 tablespoon peeled, minced fresh ginger
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1 teaspoon peanut or vegetable oil
1 teaspoon Shaoxing wine or dry sherry
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons oyster sauce
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons peanut or vegetable oil
1 1/2 cups sugar snap peas (about 7 ounces), strings removed
1 cup very thinly sliced carrots (about 2 small)
4 medium scallions, halved lengthwise and cut into 2-inch pieces
1/4 cup pickled ginger slices (about 1 ounce), coarsely chopped if large
Basic Steamed White Rice, for serving

1
Cut the flank steak with the grain into 2-inch-wide strips, then cut each strip against the grain into 1/4-inch-thick slices.
2
Place the beef and the remaining ingredients in a medium bowl and stir to evenly coat the meat; set aside.
3
Place the oyster sauce and Shaoxing wine or sherry in a small bowl and stir to combine; set aside.
4
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes when dropped in the pan.
5
Drizzle 1 tablespoon of the oil around the perimeter of the wok and add the reserved beef in an even layer.
6
Cook undisturbed until the beef begins to sear, about 1 minute.
7
Then, using a metal spatula, stir-fry for 30 seconds until the beef is lightly browned but not cooked through.
8
Transfer to a plate.
9
Drizzle the remaining tablespoon of oil around the perimeter of the wok and add the sugar snaps and carrots.
10
Stir-fry until just warmed through, about 1 minute.
11
Return the beef and any accumulated juices to the wok along with the reserved oyster sauce mixture, green onions, and pickled ginger.
12
Stir-fry until the beef is just cooked through and the pickled ginger is well distributed, about 30 to 60 seconds.
13
Serve with steamed rice.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounces flank steak, trimmed of excess fat and sinew, 1 tablespoon peeled, minced fresh ginger, 1 1/2 teaspoons soy sauce, 1 teaspoon cornstarch, and more.

Yes, Grace Young's Stir-Fried Ginger Beef with Sugar Snaps and Carrots Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grace Young's Stir-Fried Ginger Beef with Sugar Snaps and Carrots Recipe

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