MATCHSTICKS CARROTS RECIPES

Steps:

• Peel the carrots: If the skin looks dry or thick, peel it off. If the skin looks thin and pretty, leave it on.
• Cut the carrot into a few big pieces: Trim off the top of the carrot where the green stems attach. Then cut the carrot into 2 to 4 equal-sized pieces that are 2 to 3 inches long, depending on the size of the carrot and the size of the pieces you're comfortable working with.
• Baton Cuts: Cut the carrot into sticks of whatever thickness you want — see the vocab list above for reference. For perfectly square sticks, trim the rounded parts off of each side to square the edges before cutting the sticks.
• Diced Carrots: Once you've cut the carrot into batons, cut them across into equal-sized diced cuts.
• Julienne (Matchstick) Cuts: Cut a thin slice from one side of the carrot and set the carrot on this side — this "bottom" will hold the carrot steady while you slice. Then cut the length of the carrot into thin slices 1/8-inch thick. (If your slices are a bit thicker, I won't tell.) Stack all the slices on top of each other, then cut through the layers to create matchsticks.
• Brunoise Carrots: Once you've cut the carrot into matchsticks, cut them across into equal-sized diced cuts, 1/8 inch on all sides.

Steps:

• In a shallow dish, combine the beef, sugar and pear (if using) thoroughly, and leave to sit for 30 mins at room temperature. Meanwhile, in a large bowl, mix the soy sauce, sesame oil, 1 tbsp of the vegetable oil, the garlic, ginger and sesame seeds to make a marinade, and set aside.
• When the beef is ready, squeeze out any excess sugary liquid, then add the beef to the marinade. Toss to coat, cover and marinate at room temperature for 30 mins. Can be marinated for longer, or left overnight in the fridge.
• In a large frying pan or wok, heat the remaining vegetable oil over a medium heat. Add the onion and cook for 6-8 mins until softened. Add the mushrooms and carrots, and cook for 5 mins until slightly softened. Raise the heat to medium-high, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned. Transfer to a platter and sprinkle with the chives and sesame seeds.