Stir-fried Beef with Carrots
胡萝卜炒牛肉 · pan chinese cuisine
Stir-fried Beef with Carrots is a easy recipe from the self-published legacy Chopzen collection, catalogued as main-course.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
carrot胡萝卜
4.0 whole
beef牛肉
2.0 piece
Chili pepper糍粑辣椒
4.0 whole
cornstarch玉米淀粉
as needed
as needed
as needed
Steps
- 1
Step 1
Marinate the beef with light soy sauce, oyster sauce, and cornstarch, mixing well. Heat a wok with oil, add the beef and stir-fry until just cooked through. Remove and set aside.
✅ Done when: Marinate the beef with light soy sauce, oyster sauce, and cornstarch, mixing well. Heat a wok with oil, add th. Finished: Cook until no longer pink inside and the internal temperature reaches 71 C.
- 2
Step 2
Clean the wok, heat with oil, and add the sliced carrots. Season with a pinch of salt and stir-fry until about 70% cooked. If the carrots are hard to cook through, add a splash of water and cover to steam briefly.
✅ Done when: Clean the wok, heat with oil, and add the sliced carrots. Season with a pinch of salt and stir-fry until about. Finished: Cook until no longer pink inside and the internal temperature reaches 71 C.
- 3
Step 33 min
Return the cooked beef to the wok and toss to combine. Add the chili peppers and stir-fry for another 2–3 minutes. Serve immediately.
✅ Done when: Return the cooked beef to the wok and toss to combine. Add the chili peppers and stir-fry for another 2–3 minu. Finished: Cook until no longer pink inside and the internal temperature reaches 71 C.