Ginger beef with carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 cups basmati rice3 cups water1 lb (450 g) flank steak 1/4 cup cornstarch disolved in a few tbsp water2 eggs2 medium carrots, shredded1 bunch (6) scallions, chopped1/4 cup finely chopped or grated fresh ginger3 tbsp soy sauce2 tbsp red wine (can use white)2 tbsp white vinegar1/2 tbsp sesame oil2 tbsp sugar1 tsp crushed red pepper flakes - more if hotter dish is desired
Start rice per instructions on package
Slice steak into strips (easiest if partially frozen)
Place cornstarch into bowl and add water to dissolve while constantly whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat.
Add a quarter of the beef at a time to a hot, sprayed pan or wok. Seperate with fork or tongs and cook, stirring frequently until cooked. Remove, drain on parchment. Repeat until all meat is cooked. (This can be done in advance and the meat refrigerated until needed).
Shred carrots, chop onion and grate fresh ginger.
Add sesame oil to pan or wok then add carrots, onion, ginger and garilc in that order. Stir briefly over high heat.
Combine soy sauce, wine, vinegar, sugar and chili flakes, add to vegetable mixture and bring to a boil.
Add beef, mix well, serve over rice.
Number of Servings: 6
Recipe submitted by SparkPeople user HIZBUG.
Slice steak into strips (easiest if partially frozen)
Place cornstarch into bowl and add water to dissolve while constantly whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat.
Add a quarter of the beef at a time to a hot, sprayed pan or wok. Seperate with fork or tongs and cook, stirring frequently until cooked. Remove, drain on parchment. Repeat until all meat is cooked. (This can be done in advance and the meat refrigerated until needed).
Shred carrots, chop onion and grate fresh ginger.
Add sesame oil to pan or wok then add carrots, onion, ginger and garilc in that order. Stir briefly over high heat.
Combine soy sauce, wine, vinegar, sugar and chili flakes, add to vegetable mixture and bring to a boil.
Add beef, mix well, serve over rice.
Number of Servings: 6
Recipe submitted by SparkPeople user HIZBUG.
Nutritional Info Amount Per Serving
- Calories: 327.3
- Total Fat: 11.5 g
- Cholesterol: 108.0 mg
- Sodium: 698.8 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 1.3 g
- Protein: 21.7 g
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