STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
- Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
- Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.
STIR-FRY BEEF WITH STRING/GREEN BEANS
Make and share this Stir-Fry Beef With String/Green Beans recipe from Food.com.
Provided by Katha
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Marinate beef in cornstarch, sherry& soy sauce about 1/2 hour.
- Cook beans in boiling water 2 minutes.
- Rinse in cold water.
- Heat oil in wok.
- Brown garlic& ginger.
- Add beef.
- Stir fry until color changes.
- Add beans & sugar.
- Stir fry 1 minute.
- Add dissolved corn starch mixture.
- Stir fry till thickened.
- Serve with rice if desired.
- Serves 4-6.
BEEF AND GREEN BEAN STIR-FRY
This is a quick and easy meal. Serve with spaghetti or vermicelli noodles. From Canadian Living Magazine.
Provided by daisygrl64
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- seed, core and cut red pepper into thin strips, set aside.
- in a wok stir fry beef over high heat until no longer pink, about 3 minutes. using a slotted spoon, transfer beef to plate.
- drain fat from wok, add oil, stir fry garlic, ginger, salt and pepper over medium heat until fragrant, about 1 minute.
- add green beans, red pepper and 2 tablespoons water, cover and steam until beans and pepper are tender-crisp, about 3 minutes.
- return beef and any juices to wok. whisk together beef stock, hoisin sauce, soy sauce, and cornstarch. stir into wok.
- bring to a boil, boil stirring until sauce is thickened and glossy, about 1 minute.
- sprinkle with green onions and serve.
Nutrition Facts : Calories 318.6, Fat 15.7, SaturatedFat 5.2, Cholesterol 74.2, Sodium 1100.5, Carbohydrate 17.8, Fiber 3.5, Sugar 8.4, Protein 26.4
STIR-FRIED BEEF AND STRING BEANS II
Number Of Ingredients 11
Steps:
- 1. Mince or grind beef. Chop onion. Mince garlic. 2. Stem string beans, cut in 1 1/2-inch sections then parboil. 3. Heat oil. Add salt, then onion and garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (about 1 minute). Remove from pan. 4. Heat remaining oil. Add parboiled beans and stir-fry to coat with oil. Stir in stock and heat quickly. 5. Return beef and cook, covered, 2 minutes over medium heat. 6. Meanwhile blend cornstarch, sherry and cold water to a paste. Then stir in to thicken. Serve at once. VARIATION: * In step 6, omit the cornstarch paste. Instead, quickly stir in 2 eggs, beaten cook over low heat until eggs begin to set. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STIR-FRIED BEEF AND STRING BEANS II
Number Of Ingredients 11
Steps:
- 1. Mince or grind beef. Chop onion. Mince garlic. 2. Stem string beans, cut in 1 1/2-inch sections then parboil. 3. Heat oil. Add salt, then onion and garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (about 1 minute). Remove from pan. 4. Heat remaining oil. Add parboiled beans and stir-fry to coat with oil. Stir in stock and heat quickly. 5. Return beef and cook, covered, 2 minutes over medium heat. 6. Meanwhile blend cornstarch, sherry and cold water to a paste. Then stir in to thicken. Serve at once. VARIATION: * In step 6, omit the cornstarch paste. Instead, quickly stir in 2 eggs, beaten cook over low heat until eggs begin to set. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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