Stir-fried Beef with Carrots is a classic home-style dish. The beef is tender and juicy, while the carrots are sweet and soft. Blanching the carrots first and then braising them releases their natural sweetness and keeps their color bright and appealing. Perfect with steamed rice or noodles.
🌴 Ingredients:
· 250g beef (tenderloin or leg meat, thinly sliced against the grain)
· 1 carrot (bright-colored and firm; peeled and sliced or shredded)
🌴 Aromatics:
· 4-5 cloves minced garlic (about 15g)
· A small piece of minced ginger (about 5g)
· 1 section of scallion (about 15g, sliced diagonally)
· 2-3 dried red chilies (for flavor, optional if you don’t want it spicy)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 30ml; 15ml for marinating, 15ml for stir-frying)
· 1 tbsp oyster sauce (about 15g)
· A little dark soy sauce (for color)
· 1 tbsp cooking wine (about 15ml, for marinating)
· 1 tsp cornstarch (about 5g, for marinating, locks in moisture)
· 1/2 egg white (for marinating, makes it tender)
· 1 tsp cooking oil (about 5ml, for marinating, prevents sticking)
· 1 tsp sugar (about 5g, to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed (add an extra half spoonful when stir-frying the carrots)
🌴 Instructions:
- Marinate the Beef
Slice the beef thinly against the grain. Place in a bowl and add 1 tbsp (15ml) light soy sauce, 1 tbsp (15ml) cooking wine, half an egg white, 1 tsp (5g) cornstarch, and 1 tsp (5ml) cooking oil. Mix well and marinate for 15 minutes. ⚠️ Note: Cutting against the grain is key; cutting with the grain makes it tough. The egg white and cornstarch lock in moisture for a tender texture. I’ve tried cutting it with the grain before, and it was like chewing on a rubber band. - Prepare the Carrots
Peel the carrot and cut it into thin slices or shreds. Bring a pot of water to a boil, blanch the carrots for 1 minute, and drain. ⚠️ Note: Blanching shortens the stir-frying time so the beef doesn’t have to wait, and it helps the carrots soften faster. - Stir-fry the Beef
Heat oil in a pan, add the marinated beef, and stir-fry over high heat until it changes color. Remove immediately and set aside. ⚠️ Note: Don’t overcook the beef; remove it as soon as it changes color. - Sauté the Aromatics
Leave a little oil in the pan, add the minced garlic, ginger, sliced scallion, and dried chilies, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Stir-fry the Carrots
Turn to high heat and add an extra half spoonful of oil to the pan. Add the blanched carrots and stir-fry quickly for 1-2 minutes. Add a small spoonful of hot water, cover, and simmer for 30 seconds to soften the carrots. Add 1 tbsp (15ml) light soy sauce, 1 tbsp (15g) oyster sauce, a little dark soy sauce, and 1 tsp (5g) sugar. Stir-fry to combine. ⚠️ Note: Carotene is fat-soluble, so a little extra oil makes the carrots brighter and sweeter. Adding water and simmering helps them soften and absorb the flavor. - Combine and Serve
Add the cooked beef and stir-fry over high heat for 30 seconds. Sprinkle with white pepper and add salt to taste. Stir-fry quickly to combine. ⚠️ Note: Don’t keep the beef in the pan for too long—mix well and serve immediately to keep it tender. - Serve
Turn off the heat and serve hot. The beef is tender, the carrots are sweet, and it’s perfectly savory.
💡 More Delicious Recipes:
If you enjoy this savory and tender beef dish, you should also try my [Beef and Broccoli] for a classic, healthy stir-fry, or my [Black Pepper Beef] for a rich, peppery kick.
Want to explore more easy-to-make dishes? Check out my full [Home-style Dishes] category!
💡 Tips:
Always slice the beef thinly against the grain and marinate with egg white and cornstarch for tenderness. Stir-fry the beef first and add it back at the end—don’t overcook it. Blanch the carrots first, then stir-fry them with a little extra oil and water to make them sweet, tender, and easier for the body to absorb nutrients. Keep the heat high for the best “wok hei” flavor. Add salt at the very end to keep the beef tender.
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