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. 

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. 

Cornstarch. 

Salt. 

Carrots. 

Onions. 

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. 

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. 

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. 

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. 

Creative Creations with Carrots

• Bird’s Nest Carrot Cake Cupcakes from Hezzi-D's Books and Cooks
• Cheesy Baked Carrot Casserole Recipe from Blogghetti
• Chinese Jamaican Beef and Carrots from Karen's Kitchen Stories
• Copper Penny Salad from Palatable Pastime
• Glazed Turnips and Carrots from That Recipe
• Irish Buttered Carrots (Slieve Na Mbam) from A Kitchen Hoor's Adventures
• Maple Glazed Carrots from Art of Natural Living
• Vegan Carrot Almond Rice Kheer from Magical Ingredients

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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.

Ingredients

• 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

Instructions

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

Calories

256.25

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

https://www.karenskitchenstories.com/2014/10/chinese-jamaican-stir-fried-beef-and.html

Karen's Kitchen Stories

Stir-fry, beef, carrots

Main dish

Chinese, Jamaican

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