Oct 15, 2014
Chinese Jamaican Stir-Fried Beef and Carrots | Wok Wednesdays
This Chinese Jamaican Stir-Fried Beef and Carrots recipe is the simplest stir-fry from Stir Frying to the Sky's Edge so far.
The ingredient list is short. Flank steak. Soy sauce. Cornstarch. Salt. Carrots. Onions. Matouk's Calypso Sauce.
Matouk's Calypson Sauce? Oops. I should have looked at the ingredient list about a week ago so I could have hunted down or ordered this sauce.
The ingredients list for Matouk's Calypso Sauce includes pickled Scotch bonnet, prepared mustard, cane sugar, onion, garlic, and celery seed. Sriracha has a similar ingredient list, minus the mustard. And a different chile.
I ended up adding a bit of mustard to Sriracha and crossed my fingers. I have no idea if what I concocted is even close to Matouk's Calypso Sauce, but this stir-fry was amazing either way.
The flank steak pieces are marinated for a very short time in the soy, cornstarch, and some of the salt. The carrots are julienned and then stir fried with the onions (I used a sweet onion). The steak is then seared in the hot wok, the vegetables are added back in, and everything is tossed with the hot sauce.
This was so easy and so delicious. I had leftovers for lunch the next day and it was still amazing.
Participants in Wok Wednesdays have agreed not to post the actual recipe. Instead, we encourage you to check out the award winning book, Stir Frying to the Sky's Edge, by Grace Young. This recipe is on page 78. It's perfect for steak lovers.