Chinese Home-Cooked Beef and Carrot Stir Fry

Steps

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1. 1
   Slice the beef into 1/4-inch thick slabs and thinly julienne into strips. Good choices include mock tender, flank steak, chuck, or sirloin.
   ▶ ≈0:21
2. 2
   Marinate the beef with salt, white pepper, dark soy sauce, and baking soda. Mix well, drizzle in oil and stir to separate the strips. Set aside for 15 minutes.
   ▶ ≈0:51
3. 3
   Peel the carrots and slice into 1/8-inch thick slabs. Arrange the slabs slightly overlapped, then julienne into thin strips safely and evenly.
   ▶ ≈1:35
4. 4
   Slice 5 garlic cloves thinly. Cut 3 scallions into stalks and separate white and green parts. Use scissors to cut 2 dried red chilies into diagonal strips and optionally remove seeds.
   ▶ ≈2:21
5. 5
   In a bowl, combine light soy sauce, oyster sauce, brown sugar, and five-spice powder. Mix well and set aside.
   ▶ ≈2:54
6. 6
   Turn heat to high and heat the wok until it smokes. Add oil and swirl to coat the bottom evenly.
   ▶ ≈3:16
7. 7
   Add the marinated beef to the wok, spread it out, and carefully loosen the strips. Stir-fry over high heat for 2 minutes or until nicely charred.
   ▶ ≈3:28
8. 8
   Remove the beef from the wok. Tilt the wok to leave the excess oil behind.
   ▶ ≈3:43
9. 9
   Add garlic slices, white part of scallions, dried red chilies, and carrot strips to the remaining oil. Stir-fry over medium heat for 3-4 minutes until carrots are slightly soft.
   ▶ ≈3:49
10. 10
    Return the beef to the wok, pour in the seasoning sauce, and add the green part of scallions. Mix well and serve.
    ▶ ≈4:01