Beef, Sweet Onion And Carrot Stir-Fry
serves 2-4
The thinly sliced beef and vegetables cook in a flash, so make sure everything is ready to go before you start cooking.
for the sauce:
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sambal oelek
2 tablespoons water
1 teaspoon corn starch
for the stir-fry:
1/2 pound lean beef, thinly sliced
1/2 medium sweet onion, thinly sliced
2 medium carrots, thinly sliced on the bias
4 teaspoons vegetable oil
1/2 cup chopped fresh cilantro
prep: 10 minutes
total: 25 minutes
small bowl
whisk
large nonstick sauté pan
1. In a small bowl, whisk together the sauce ingredients until smooth and set aside.
2. Prep the beef, onion, carrots, and cilantro. Season the beef all over with a sprinkling of salt and pepper.
3. Heat 2 teaspoons of the oil in a large, nonstick sauté pan over medium-high heat. When it’s hot and shimmering, add the beef (working in two batches if you need to). Leave it alone to brown well, a minute or so. Stir the beef and let the it brown another minute. Remove it to a plate. Wipe the pan out with a damp paper towel.
4. Heat the remaining 2 teaspoons of oil in the same pan over medium-high heat. When it’s hot and shimmering, add the onions and carrots and stir. Leave them alone to brown well, 2-4 minutes. Cook, stirring occasionally, until the onions become soft, 2-4 more minutes.
5. Add the beef back to the pan and cook a minute or so. Whisk the sauce together to make sure it’s smooth, then add it to the pan. Cook, stirring often, until the sauce becomes thick and glossy. Stir in the cilantro and serve.
2. Prep the beef, onion, carrots, and cilantro. Season the beef all over with a sprinkling of salt and pepper.
3. Heat 2 teaspoons of the oil in a large, nonstick sauté pan over medium-high heat. When it’s hot and shimmering, add the beef (working in two batches if you need to). Leave it alone to brown well, a minute or so. Stir the beef and let the it brown another minute. Remove it to a plate. Wipe the pan out with a damp paper towel.
4. Heat the remaining 2 teaspoons of oil in the same pan over medium-high heat. When it’s hot and shimmering, add the onions and carrots and stir. Leave them alone to brown well, 2-4 minutes. Cook, stirring occasionally, until the onions become soft, 2-4 more minutes.
5. Add the beef back to the pan and cook a minute or so. Whisk the sauce together to make sure it’s smooth, then add it to the pan. Cook, stirring often, until the sauce becomes thick and glossy. Stir in the cilantro and serve.
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