Green Beans and Beef Stir Fry

Beef with String Beans

Posted:9/22/2021 Updated:9/21/2021

Beefiness with string beans is a elementary, succulent one pan dinner to serve with steamed rice. It'due south also a nifty repast prep option—you can marinate the meat and mix the sauce in advance (either the night before or in the morning time), and then whip up the dish when you come up home!

Searing Dark-green Beans

Unlike our Craven with String Beans recipe, the string beans in this recipe are seared much like they are in our Sichuan Dry Fried String Beans.

The green beans get a flake wrinkly in the process, which makes information technology easier for them to cling to the sauce in the dish.

Alternatively, you can steam the string beans like we do in the chicken version of this dish.

All in all, this is a unproblematic, tasty recipe, particularly if you already have our 10 Essential Chinese Pantry Ingredients in your kitchen!

Allow's get to the recipe!

Recipe Instructions

In a basin, add the beef, baking soda, and water (if you don't want your beef tenderized also much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in the cornstarch, oil, and oyster sauce, and set aside to marinate for xxx minutes.

Combine all the sauce ingredients in a measuring cup and gear up aside: the chicken stock, sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper.

Oestrus your wok over high oestrus until smoking. Add 2 tablespoons of oil and sear the beef until browned (this should merely take 2 minutes). Plough off the oestrus, remove the beef from the wok, and set aside. Exit backside any oil in the wok.

Fix the wok over medium heat and add together another tablespoon of oil to the along with the string beans.

Sear the string beans on all sides until lightly scorched and wrinkly, about 6-8 minutes.

Add the garlic, and stir-fry for 30 seconds. Increase the heat to high, and pour the Shaoxing wine effectually the perimeter of the wok.

Next, add together in the sauce mixture you made before. Stir the sauce effectually the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer.

Stir the cornstarch and water slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds. Add together the beefiness back to the wok and stir-fry to combine.

Serve with rice!

Prep: 35 minutes

Melt: fifteen minutes

Total: l minutes

For the beef & marinade:

• ▢ 1 pound flank steak (sliced into sparse strips)
• ▢ ane/4 teaspoon baking soda (optional)
• ▢ 3 tablespoons water
• ▢ 1 ane/two teaspoons cornstarch
• ▢ 2 teaspoons vegetable oil
• ▢ i teaspoon oyster sauce

For the rest of the dish:

• ▢ 3 tablespoons vegetable oil (divided)
• ▢ 1 pound string beans (ends trimmed and cut in one-half)
• ▢ ii cloves garlic (minced)
• ▢ 1 tablespoon Shaoxing wine
• ▢ ane tablespoon cornstarch (mixed with 3 tablespoons/45 ml water)

• In a bowl, add the beef, blistering soda, and water (if yous don't desire your beef tenderized besides much, omit the baking soda). Massage the beefiness with your hands until all the liquid is absorbed. Mix in the cornstarch, oil, and oyster sauce, and fix aside to marinate for 30 minutes.

• Combine all the sauce ingredients in a measuring loving cup and prepare bated: the craven stock, sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper.

• Rut your wok over loftier rut until smoking. Add 2 tablespoons of oil and sear the beef until browned (this should only accept 2 minutes). Turn off the estrus, remove the beef from the wok, and gear up aside. Leave behind any oil in the wok.

• Set the wok over medium heat and add another tablespoon of oil to the along with the string beans. Sear the cord beans on all sides until lightly scorched and wrinkly, virtually six-8 minutes.

• Add the garlic, and stir-fry for 30 seconds. Increase the oestrus to high, and pour the Shaoxing wine around the perimeter of the wok.

• Next, add in the sauce mixture you fabricated earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer.

• Stir the cornstarch and water slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds. Add the beef dorsum to the wok and stir-fry to combine. Serve with rice!

Calories: 337 kcal (17%) Carbohydrates: 14 g (5%) Protein: 28 k (56%) Fat: xix g (29%) Saturated Fat: 13 g (65%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 chiliad Cholesterol: 68 mg (23%) Sodium: 770 mg (32%) Potassium: 679 mg (19%) Fiber: 3 yard (12%) Carbohydrate: v g (six%) Vitamin A: 783 IU (16%) Vitamin C: 14 mg (17%) Calcium: 74 mg (seven%) Iron: 3 mg (17%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, nosotros are not certified nutritionists, and the values provided should exist considered estimates. Factors such every bit brands purchased, natural variations in fresh ingredients, etc. will change the nutritional data in any recipe. Various online calculators also provide unlike results, depending on their sources. To obtain authentic nutritional information for a recipe, use your preferred diet calculator to determine nutritional data with the actual ingredients and quantities used.

About Sarah

Sarah is the older daughter/sis in The Woks of Life family unit. Creator of quick and like shooting fish in a barrel recipes for harried home cooks and official Woks of Life photographer, she grew upward on episodes of Ready Set Melt and Good Eats. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day.

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