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Apr 1, 2023

Chinese Jamaican Stir-Fried Beef and Carrots

This Chinese Jamaican Stir-Fried Beef and Carrots recipe is filled with tender marinated beef and crunchy carrots, and tossed in a delicious peppery West Indian hot sauce. 

Chinese Jamaican Stir-Fried Beef and Carrots in a white bowl.

This recipe has a simple list of ingredients and is one of the easiest stir-fry dishes to make. The flavors are a fusion of Chinese and Jamaican ingredients. 

Ingredients in this Stir-Fry:

Flank steak. 

Soy sauce. 





Chinese Jamaican Stir-Fried Beef and Carrots mis en place.

Matouk's Calypso Sauce: Matouk's Calypso 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 as well a different chile. 

The first time I made this stir-fry, because I did not have Matouk's, I ended up adding a bit of mustard to Sriracha and crossed my fingers. While not exactly like Matouk's, it turned out great. 

I now use Matouk's, and like it even better. 

Chinese Jamaican Stir-Fried Beef and Carrots sitting next to Matouk's hot sauce.

How to Make this Stir-fry:

First, marinate the flank steak pieces for a very short time in the soy, cornstarch, and some of the salt.

Next, julienne the carrots and then stir fry them with thinly sliced onions. Remove the vegetables to a plate to add back in later. 

After that, sear the steak in a hot wok, add the vegetables back in, and toss everything with the hot sauce. Serve. 

Chinese Jamaican Stir-Fried Beef and Carrots in a white bowl.

This was so easy and so delicious. I had leftovers for lunch the next day and it was still amazing. It's perfect for a steak lover. 

Serve it as part of a multi-course meal for up to eight people, or with just rice for four. 

Chinese in the West Indies:

Evidently, during the mid to late19th century, many Chinese came to the West Indies (as well as many other parts of the world) as indentured laborers to work the sugar plantations on five-year contracts. Later, many left following ethnic persecution and moved to both Canada and the United States. 

This recipe is from the book, Stir-Frying to the Sky's Edge, by Grace Young, published in 2010. Many of the recipes represent the Chinese diaspora, including Chinese Jamaican Jerk Chicken Fried Rice, Chinese Trinidadian Chicken with Mango Chutney, Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese Burmese Chili Chicken, and Chinese Jamaican Stir-Fried Chicken with Chayote (for which I bought Pick a Peppa Sauce).  

I enthusiastically recommend buying this book. It's like getting a master's degree in stir-frying. Plus, every recipe comes with a story. 

Recommended Gadget:

To julienne the carrots, the OXO Julienne Y-Peeler is fabulous. It's also great for sneaking carrots into tuna, zucchini, and potato salads

If you don't have a 14-inch flat bottomed carbon steel wok, you can use a 12 inch skillet. 

Chinese Jamaican Stir-Fried Beef and Carrots in two small bowls.

More Recipes for Carrot Dishes:

Stir-Fried Balsamic and Ginger Glazed Carrots

Braised Carrots with Leeks

Vietnamese Zucchini and Carrot Salad

Barefoot Contessa's Sauteed Carrots

Carrot Ginger Muffins

This is an updated post, first published October, 2014. 

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Chinese Jamaican Stir-Fried Beef and Carrots in a white bowl.

Chinese Jamaican Stir-Fried Beef and Carrots

Chinese Jamaican Stir-Fried Beef and Carrots
Yield: 4
Author: Karen's Kitchen Stories
Prep time: 25 MinCook time: 5 MinTotal time: 30 Min
This Chinese Jamaican Stir-Fried Beef and Carrots recipe is filled with tender marinated beef and crunchy carrots, and tossed in a delicious peppery West Indian hot sauce.


  • 12 ounces flank steak
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons plus 2 tablespoons peanut oil
  • 3 cups julienned carrots (about 4 medium large carrots)
  • 2/3 cup thinly sliced onion
  • 1 tablespoon Matouk's Calypso Sauce


  1. Cut the flank steak with the grain into 2 inch strips. Then cut it against the grain into 1/4 inch strips. Cut the strips against the grain into thinner strips.
  2. In a bowl, toss the steak with the soy sauce, cornstarch, 1/4 teaspoon of the salt, and 2 teaspoons of the oil. Set aside.
  3. Heat your 14-inch flat-bottomed wok over high heat. Swirl in one tablespoon of the peanut oil and add the carrots. Stir-fry for one minute. Add the onions and stir-fry for one minute more. Transfer the mixture to a plate and set aside.
  4. Add the additional tablespoon of oil to the wok. Add the beef and spread it into a single layer, pressing it with the spatula against the walls of your wok. Cook without stirring for one minute.
  5. Stir-fry for 15 seconds. Add the carrot mixture back into the wok along with the Calypso sauce and sprinkle with the rest of the sauce. Stir fry for one minute and serve.

Nutrition Facts



Fat (grams)

13.51 g

Sat. Fat (grams)

3.32 g

Carbs (grams)

13.69 g

Fiber (grams)

3.19 g

Net carbs

10.5 g

Sugar (grams)

6.63 g

Protein (grams)

19.91 g

Sodium (milligrams)

554.17 mg

Cholesterol (grams)

51.03 mg
Stir-fry, beef, carrots
Main dish
Chinese, Jamaican
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Would you like to comment?

  1. Hi Karen, love your stir-fly Wednesday's, always great recipes!

  2. Looks terrific! I'm a little behind the curve but I'll be making this soon.

  3. I haven't tried the Calypso sauce before. I'll have to look around for it.

    1. I had to buy it via Amazon unfortunately.

  4. My picky daughter would be over the moon with this (and that's saying a lot)!

  5. I've never tried the Calypso sauce before but I definitely want to try this recipe. It'll be great to add to our take out at home nights.

  6. I am all for a delicious stir-fry! This one looks and sounds delicious. I love how cuisines migrated across the globe.

    1. I think that's the most fascinating part.

  7. That sauce sounds delicious and can imagine its flavors in this dish. I am going to try a vegetarian version of this soon.


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