Hot Honey Ginger Beef

cook time

serving

difficulty

Ingredients

1 pound skirt steak, sliced thinly (flank steak or beef tenderloin will work too)

1/2 cup corn starch

2 tablespoons vegetable oil, plus more for frying

1 large white onion, finely chopped

1 1/2 cups carrots, julienned (can use grated or shredded carrots too)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/2 teaspoon dried red chili flakes

1/2 cup light soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

1/2 teaspoon black pepper

2 tablespoons sesame seeds, toasted

1/4 cup green onions, thinly sliced

Toss the steak with the corn starch in a large bowl and set aside.

Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent.

Add the carrots to the onions and sauté for 3-4 minutes until tender.

Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.

Lastly, add the soy sauce, vinegar, sesame oil, black pepper, Peace River Hot Honey and sesame seeds. Whisk together.

Lower the heat to a simmer and allow the sauce to slightly thicken.

In the meantime, pan fry the beef strips on medium high heat. As the beef finishes cooking, add it to the sauce.

Garnish with green onions and enjoy!

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