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

Grace Young’s Stir-Fried Ginger Beef with Sugar Snaps and Carrots
Photo by www.chow.com

Ingredients

  • "Basic Steamed White Rice":/recipes/27496, for serving
  • ¼ cup pickled ginger slices (about 1 ounce), coarsely chopped if large
  • 4 scallions, halved lengthwise and cut into 2-inch pieces
  • 1 cup very thinly sliced carrots (about 2 small)
  • 1 ½ cups sugar snap peas (about 7 ounces), strings removed
  • 2 tablespoons peanut or vegetable oil
  • 2 tablespoons Shaoxing wine or dry sherry
  • + 11 more ingredients
    • 2 tablespoons oyster sauce
    • For the stir-fry::
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon kosher salt
    • 1 teaspoon Shaoxing wine or dry sherry
    • 1 teaspoon peanut or vegetable oil
    • 1 teaspoon cornstarch
    • 1 ½ teaspoons soy sauce
    • 1 tablespoon peeled, minced fresh ginger
    • 12 ounces flank steak, trimmed of excess fat and sinew
    • For the beef::

For the beef: 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. Place the beef and the remaining ingredients in a medium bowl and stir to evenly coat the meat; set aside. For the stir-fry: Place the oyster sa...

View full recipe at Chow

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