Stir-Fried Beef with Green Beans

Stir-Fried Beef with Green Beans

  • 5 ounces thinly sliced lean beef
  • 1 tsp sugar
  • 1 Tbsp soy sauce
  • 1 tsp corn starch
  • 1 tsp peanut oil
  • 7 ounces green beans
  • 1 tsp salt
  • 1 cup water
  • 1/2 can straw mushrooms
  • oil for frying
  • 1 Tbsp finely chopped leek
  • 1 tsp sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp rice wine
  • 1 few drops sesame oil
  1. Cut the slices of beef into pieces about 3/4 to 1 inch long and place in a bowl or deep dish. Add the sugar, soy sauce, cornstarch and peanut oil; mix well and leave to marinate.
  2. String the beans if necessary, wash, and cut into 1 3/4 to 2 inch lengths.
  3. Heat a wok, pour in 2 Tbsp oil and stir-fry the beans lightly; add the salt and the water, cover and simmer until the beans are tender. Remove from the wok and drain.
  4. Drain the canned straw mushrooms.
  5. Heat 2 Tbsp of oil in the wok, add the marinated beef, and stir fry lightly – the meat should still be a little pink.
  6. In another pan, heat 2 Tbsp oil of oil and stir-fry the chopped leek; when the leek starts tor release it’s aroma, add the mushrooms and the beans.
  7. Stir-fry these briefly and then add the mean, sugar, soy sauce, and rice wine. Stir fry quickly over a high heat, and add a few drops of sesame oil to give the dish more flavor.

Joy of Chinese CookingFrom: The Joy of Chinese Cooking

Yield: about 1.5 servings

Gray: Katie did a great job with this one; it turned out delicious.  Stir-frying can be hard because everything cooks so quickly.  The secret is having everything ready to go before you start cooking. That way, all you have to do is dump ingredients in the pan.  We have worked hard to try to find recipes that are easy and taste good, and to work on our technique.  We are getting better and the results bear that out.  Stir-fry dishes are something we are trying to do more of, because we can have a fast,tasty, hot, and healthy meal, so they are all-around winners for us.  Enjoy!

Katie: This was my pick, and boy was it good! I even got to use straw mushrooms, which I have never cooked with before but love in many Chinese dishes. While I was making this, I thought it was not easy to get all of this together and I managed to dirty a lot of plates and bowls. When I look back on it, it really wasn’t all that hard. I think it is because I just don’t cook a lot of stir-fried recipes, so it makes me feel unsure of myself. This was wonderful, so I obviously just need to relax and try more recipes like this! The sauce was delicious and a perfect consistency, and the veggies were cooked well. I overcooked the beef a little bit, so watch out for that mistake. I only made two changes. First, we didn’t have peanut oil, so I used sesame oil in the marinade portion instead. Second, we didn’t want to buy a leak for such a small amount so we used green onion, which I added at the very end of cooking since green onions are more delicate.

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