Time: 30 min. 15 min cook, 15 min prep
Every time I see a recipe in a magazine that I think might be delicious, I rip it out and store it in a drawer. When I make my meal plan for the week I pull the stack out and pick a few that feature something in season and are easy weeknight meals. This is one such prize.
When you check out at our tiny foodland, there is a stack of free goodies at the end of the belt which usually includes a bunch of advertising, and also a magazine that has recipies inside. I believe this came from there. The steak turned out very tender (thank you Dresden meats for your affordable prices and beefy goodness). The sauce was sweet and hot and delicious all at the same time. Spiciness will depend on the amount red pepper flakes you use, but more is better. I made this from start to finish in less than 30min, which is super important in my world of toddlers, daycare cold and flu and a ridiculous work schedule.
You Will Need:
- 1/3 cup honey
- 1/4 cup reduced sodium soy sauce
- 2 tbsp unseasoned rice vinegar (or cider if you don’t have it)
- 6 tsp cornstarch
- 1/4 tsp of crushed red pepper flakes
- 1 lb boneless grilling steak (i used a nicely marbled sirloin)
- 2 tbsp olive oil / vegetable oil
- 3 garlic cloves, minced
- 2 tbsp minced ginger
- 4 carrots, cut into matchsticks
- 2 green onions
- 1/2 cup water
If you are lucky you have one of those fancy gadgets that cut your carrots into uniformed soldiers of culinary awesomeness. I do not. So cut them into tiny pieces without loosing any fingers. Mince your fresh ginger. Don’t skimp. The ginger/honey/carrot combo really makes this meal. Mince your garlic cloves. Cut up your steak into thin strips AGAINST THE GRAIN. Against the grain is important, otherwise you will be eating stringy beef.
Combine honey, soy, vinegar, 4 tsp of cornstarch, red pepper flakes and whisk until combined. Set aside. Toss beef strips with remaining two tsp of corn startch. Head 1 tbsp of the oil over high heat and stir-fry until browned. Remove beef and set aside.
For this next part, remove your pan from the heat for a second. Add the remaining oil, garlic and ginger and stir around in the hot pan until fragrant. If you leave the pan on the heat for this you will likely burn your garlic. Add carrots and stir. Return to heat and stir-fry, continuously stirring,for 2 min. Add 1/2 cup of water, cover and steam carrots for 3 minutes. Carrots should be soft enough to eat a this point but if they’re not, continue to steam until they are. Add honey mixture and stir until thickened, about 2 minutes. Add beef and any juices, stir fry until heated through and add green onions. Serve over noodles, I used egg noodles because that’s what I had but I would prefer something thinner. This would also be good with rice.