Sauteed Ginger Beef with Sugar Snaps and Carrots by Grace Young
Light and Crisp Ginger Beef Stir-Fry
Prepare yourself for a taste explosion with this delightful Ginger Beef Stir-Fry! Author Grace Young, renowned for her book Stir-Frying to the Sky's Edge, shares her secret technique for this mouthwatering dish, merging juicy beef and crisp vegetables.
- Equipment: If you don't have a wok, a large frying pan works as a fine substitute, but avoid using nonstick pans due to high heat damage.
- Ingredients: Oyster sauce, a thick brown sauce made from oysters, is the star ingredient, with quality varying between brands. Try the Lee Kum Kee brand. Fresh ginger in two forms - peeled and pickled - adds a scrumptious zing. Some brands of pickled ginger may sport artificial coloring or sweeteners, so go for the Ginger People brand for a pure, fresh flavor.Yield: 2-3 main dish servings with rice, or 4 side dish portions.Difficulty: Easy peasy!Total Time: 25 minutes
The Beef
- 12 oz flank steak, excess fat and sinew removed
- 1 tablespoon minced fresh ginger
- 1 ½ teaspoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon oil (peanut or vegetable)
- 1 teaspoon Shaoxing wine or dry sherry
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
The Stir-Fry
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons oil (peanut or vegetable)
- 1 ½ cups sugar snap peas (7 oz)
- 1 cup thinly sliced carrots (2 small ones)
- 4 medium scallions, halved lengthwise and cut into 2-inch pieces
- ¼ cup pickled ginger slices (1 oz), chopped if large
Instructions
The Beef
- Cut the flank steak into 2-inch-wide strips, then slice against the grain into ¼-inch-thick pieces. Combine the beef with the remaining ingredients in a medium bowl, ensuring all slices are evenly coated. Set aside.
The Stir-Fry
- Mix oyster sauce and Shaoxing wine or sherry in a small bowl and set aside.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes when dropped in the pan. Drizzle 1 tablespoon of the oil around the perimeter of the wok and add the beef in an even layer. Cook undisturbed until it starts to sear, approximately 1 minute. Then, stir-fry for 30 seconds until the edges are lightly browned but not cooked through. Transfer to a plate.
- Drizzle the remaining tablespoon of oil around the perimeter of the wok and add sugar snap peas, carrots, and scallions. Stir-fry until just warmed through, around 1 minute. Return the beef and any accumulated juices to the wok, together with the reserved oyster sauce mixture and pickled ginger. Stir-fry until the beef is cooked through and the pickled ginger is evenly distributed, approximately 30 to 60 seconds. Serve with steamed rice.
Enjoy your scrumptious Ginger Beef Stir-Fry, and don't forget to impress your family and friends with your newfound stir-frying skills!
*Note: This recipe offers a taste of Grace Young's Stir-Fried Ginger Beef with Sugar Snaps and Carrots, adapted for the general public. The original recipe's specific ingredients and methods may differ.
- Uncategorized: The recipe for Light and Crisp Ginger Beef Stir-Fry contains an ingredient list that features fresh ginger and pickled ginger, as well as oyster sauce.
- Nutrition: The Ginger Beef Stir-Fry dish yields 2-3 main dish servings with rice or 4 side dish portions, making it a suitable option for a meal or to share with others.
- Recipes: This delicious Ginger Beef Stir-Fry recipe is adapted from renowned author Grace Young's original recipe, Stir-Fried Ginger Beef with Sugar Snaps and Carrots.
- Instructions: To create the Ginger Beef Stir-Fry, follow a step-by-step process that involves marinating the beef, stir-frying the vegetables, and combining everything together, as outlined in the detailed instructions provided.
