Asian Pepper Beef and Green Beans

Beef with String Beans

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

Beef with string beans is a unproblematic, delicious one pan dinner to serve with steamed rice. It's also a great repast prep option—you lot tin can marinate the meat and mix the sauce in advance (either the dark before or in the forenoon), and then whip upward the dish when yous come home!

Searing Greenish 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 String Beans.

The green beans become a bit wrinkly in the process, which makes it easier for them to cling to the sauce in the dish.

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

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

Let's go to the recipe!

Recipe Instructions

In a bowl, add together the beef, baking soda, and water (if y'all don't want your beefiness tenderized too 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 bated to marinate for xxx minutes.

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

Heat your wok over loftier heat until smoking. Add 2 tablespoons of oil and sear the beef until browned (this should only take ii minutes). Turn off the estrus, remove the beefiness from the wok, and set aside. Leave behind any oil in the wok.

Fix the wok over medium heat and add 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. Increment the oestrus to high, and cascade the Shaoxing wine around the perimeter of the wok.

Next, add in the sauce mixture yous made earlier. Stir the sauce around the sides of the wok to deglaze it (all those dainty bits from stir-frying the beef should exist 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 information technology to simmer and thicken for twenty seconds. Add the beefiness back to the wok and stir-fry to combine.

Serve with rice!

Prep: 35 minutes

Melt: 15 minutes

Full: 50 minutes

For the beef & marinade:

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

For the rest of the dish:

• ▢ three tablespoons vegetable oil (divided)
• ▢ 1 pound cord beans (ends trimmed and cut in half)
• ▢ 2 cloves garlic (minced)
• ▢ one tablespoon Shaoxing wine
• ▢ 1 tablespoon cornstarch (mixed with 3 tablespoons/45 ml h2o)

• In a bowl, add the beef, baking soda, and h2o (if you don't want your beef tenderized besides much, omit the baking 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 30 minutes.

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

• Heat your wok over loftier heat until smoking. Add together 2 tablespoons of oil and sear the beef until browned (this should simply take 2 minutes). Turn off the oestrus, remove the beef from the wok, and ready aside. Leave backside whatever oil in the wok.

• Gear up the wok over medium heat and add some other 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 rut to high, and pour the Shaoxing wine around the perimeter of the wok.

• Adjacent, add in the sauce mixture y'all fabricated before. Stir the sauce around the sides of the wok to deglaze information technology (all those nice $.25 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'south 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 yard (5%) Poly peptide: 28 m (56%) Fat: 19 g (29%) Saturated Fatty: xiii 1000 (65%) Polyunsaturated Fat: 1 g Monounsaturated Fatty: 4 thousand Cholesterol: 68 mg (23%) Sodium: 770 mg (32%) Potassium: 679 mg (19%) Fiber: 3 g (12%) Sugar: 5 chiliad (6%) Vitamin A: 783 IU (16%) Vitamin C: 14 mg (17%) Calcium: 74 mg (7%) Iron: three mg (17%)

nutritional info disclaimer

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

Well-nigh Sarah

Sarah is the older daughter/sis in The Woks of Life family. Creator of quick and like shooting fish in a barrel recipes for harried dwelling house cooks and official Woks of Life photographer, she grew upwardly on episodes of Ready Gear up Cook and Good Eats. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this twenty-four hour period.

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