Green Beans Ground Beef Chinese Recipe

Beef with String Beans

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

Beef with cord beans is a uncomplicated, delicious 1 pan dinner to serve with steamed rice. Information technology's also a cracking meal prep selection—you can marinate the meat and mix the sauce in advance (either the night earlier or in the morning), and then whip up the dish when you come dwelling!

Searing Green Beans

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

The dark-green beans get a flake wrinkly in the procedure, which makes it easier for them to cling to the sauce in the dish.

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

All in all, this is a simple, tasty recipe, peculiarly if you already accept our ten Essential Chinese Pantry Ingredients in your kitchen!

Let's get to the recipe!

Recipe Instructions

In a bowl, add the beefiness, baking soda, and water (if you don't desire your beef tenderized too much, omit the blistering soda). Massage the beef with your easily 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 set aside: the craven stock, sugar, light soy sauce, night soy sauce, oyster sauce, sesame oil, and white pepper.

Heat your wok over high heat until smoking. Add two tablespoons of oil and sear the beef until browned (this should just take 2 minutes). Turn off the rut, remove the beef from the wok, and set 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 cord beans.

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

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

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

Stir the cornstarch and h2o 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

Cook: 15 minutes

Total: 50 minutes

For the beefiness & marinade:

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

For the rest of the dish:

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

• In a basin, add together the beef, baking soda, and h2o (if y'all don't want 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 set aside to marinate for 30 minutes.

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

• Heat your wok over high heat until smoking. Add together ii tablespoons of oil and sear the beef until browned (this should only take 2 minutes). Turn off the rut, remove the beef from the wok, and set aside. Go out backside any oil in the wok.

• Set the wok over medium oestrus and add some other tablespoon of oil to the along with the string beans. Sear the cord beans on all sides until lightly scorched and wrinkly, about half-dozen-8 minutes.

• Add the garlic, and stir-fry for xxx seconds. Increase the heat to high, and pour the Shaoxing vino around the perimeter of the wok.

• Side by side, add in the sauce mixture you made before. Stir the sauce around the sides of the wok to deglaze it (all those nice $.25 from stir-frying the beef should be captivated 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 back to the wok and stir-fry to combine. Serve with rice!

Calories: 337 kcal (17%) Carbohydrates: 14 g (five%) Protein: 28 k (56%) Fatty: 19 g (29%) Saturated Fat: 13 g (65%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 yard Cholesterol: 68 mg (23%) Sodium: 770 mg (32%) Potassium: 679 mg (xix%) Fiber: iii g (12%) Sugar: 5 1000 (6%) Vitamin A: 783 IU (xvi%) Vitamin C: xiv mg (17%) Calcium: 74 mg (vii%) Atomic number 26: 3 mg (17%)

nutritional info disclaimer

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

Nigh Sarah

Sarah is the older girl/sister in The Woks of Life family unit. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew upward on episodes of Fix 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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