Ginger Beef And Carrots Recipe

5 from 1 vote

Ginger Beef And Carrots Recipe

Looking for a flavorful stir-fry to liven up your weekend? Try this skirt steak, ginger, and carrots with a coconut amino, honey, and red chili flake sauce.

Course Main Course

Cuisine American

Keyword Beef, carrot, ginger, recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 425kcal

Cost 10

Ingredients

1 ½ lb. skirt steak thinly sliced
2 to 4 carrots sliced
1 onion sliced
4 garlic cloves minced
2 tbsp. fresh ginger minced
½ cup coconut aminos
2 tbsp. apple cider vinegar
2 tbsp. raw honey
¼ cup tapioca starch
¼ tsp. red chili flakes
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the coconut aminos, apple cider vinegar, honey, and chili flakes.
½ cup coconut aminos, 2 tbsp. apple cider vinegar, 2 tbsp. raw honey, ¼ tsp. red chili flakes
Combine the thinly sliced steak and tapioca starch in a bowl, toss to coat.
1 ½ lb. skirt steak, ¼ cup tapioca starch
Place skillet over medium-high heat, then adds the coconut oil.
2 tbsp. coconut oil
Brown the steak slices in the skillet for 2 to 3 minutes per side, or until nicely browned.
Place the steak slices on a plate and set aside.
Add the garlic and ginger to the same skillet, and cook for 1 to 2 minutes.
4 garlic cloves, 2 tbsp. fresh ginger
Add the onion and carrots, toss everything, and pour in the coconut aminos mixture.
2 to 4 carrots, 1 onion
Cook until carrots are soft, but still a little crunchy.
Bring the steak back to the skillet, toss everything, and cook until warmed through.
Sea salt and freshly ground black pepper

Nutrition