Beef Stir Fry with Crispy Carrots

Beef Stir Fry with Crispy Carrots
 
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This recipe was uploaded
by British Carrots

 
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Ingredients

Ingredients
Method
 
  • 250g/8oz carrots, washed and trimmed
  • 30ml/2tbsp vegetable oil
  • 450g/1lb lean rump beef, cut into thin strips
  • 1 orange pepper, deseeded and chopped
  • 1 red pepper, deseeded and chopped
  • 1 courgette, thinly sliced
  • 1 leek, trimmed and sliced
  • 6 spring onions, trimmed and sliced
  • 5cm piece root ginger, peeled and finely sliced
  • 2 cloves garlic, finely sliced
  • 45ml/3tbsp Hoisin sauce
1. Finely shred or coarsely grate half the carrots. Cut the remainder into batons. Heat the sunflower oil in a wok or large frying pan. When hot, add the shredded carrots and fry for 3-4mins, stirring until they are crisp and golden. Remove from the pan with a slotted spoon, drain on kitchen paper and set aside.
2. Add the steak to the wok or frying pan and stir-fry for 5mins or until browned. Add all the vegetables, ginger and garlic and stir-fry for a further 5mins. Add the Hoisin sauce to the pan with 60ml/4tbsp water and stir until coated in sauce. Heat through then divide between bowls and serve hot with the crispy carrots piled on top.

Beef Stir Fry with Crispy Carrots

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This recipe was uploaded by British Carrots

 
 

Method


1. Finely shred or coarsely grate half the carrots. Cut the remainder into batons. Heat the sunflower oil in a wok or large frying pan. When hot, add the shredded carrots and fry for 3-4mins, stirring until they are crisp and golden. Remove from the pan with a slotted spoon, drain on kitchen paper and set aside.
2. Add the steak to the wok or frying pan and stir-fry for 5mins or until browned. Add all the vegetables, ginger and garlic and stir-fry for a further 5mins. Add the Hoisin sauce to the pan with 60ml/4tbsp water and stir until coated in sauce. Heat through then divide between bowls and serve hot with the crispy carrots piled on top.
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