Imported from Instagram

Beef & Green Bean Stir-Fry

Name: Beef & Green Bean Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 600 g beef sirloin, rump, or oyster blade steak (Thinly sliced; use one of the listed cuts.); 1 tbsp green beans (Trimmed.); 1 red bell pepper (Sliced; also called capsicum.); 1 medium onion (Sliced.); 4 garlic cloves (Chopped.); 2 tsp fresh ginger (Finely chopped.); 2 tbsp cooking oil (1 tbsp is used for the green beans; the method also calls for more and then the remaining oil, without specifying the split.); baking soda (A pinch, to tenderize the beef.); 2 tsp light soy sauce (For the beef marinade.); 1 tsp dark soy sauce (For the beef marinade.); 1 tsp Shaoxing wine (For the beef marinade.); salt (A pinch, for the beef marinade.); 2 tsp cornstarch (For the beef marinade; also called cornflour.); 1 tbsp oyster sauce; 1 tbsp light soy sauce (For the stir-fry sauce.); 1 tsp dark soy sauce (For the stir-fry sauce.); 1 tbsp Shaoxing wine (For the stir-fry sauce.); 1 tsp sugar; 1 tsp black pepper; 3 tbsp water; 1 tsp cornstarch (For the stir-fry sauce; also called cornflour.); steamed rice (Suggested for serving; quantity not specified.)

Recipe by Rosy’s Roots Kitchen @rosys_roots_kitchen · Instagram

Imported by Andries Jongsma on SeeMeCook

Tender sliced beef and crisp green beans are tossed in a glossy, savory garlic-and-ginger sauce. Serve hot with steamed rice for a quick dinner.

4 servings30 minEast Asian

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Ingredients

600 g beef sirloin, rump, or oyster blade steak (Thinly sliced; use one of the listed cuts.)
1 tbsp green beans (Trimmed.)
1 red bell pepper (Sliced; also called capsicum.)
1 medium onion (Sliced.)
4 garlic cloves (Chopped.)
2 tsp fresh ginger (Finely chopped.)
2 tbsp cooking oil (1 tbsp is used for the green beans; the method also calls for more and then the remaining oil, without specifying the split.)
baking soda (A pinch, to tenderize the beef.)
2 tsp light soy sauce (For the beef marinade.)
1 tsp dark soy sauce (For the beef marinade.)
1 tsp Shaoxing wine (For the beef marinade.)
salt (A pinch, for the beef marinade.)
2 tsp cornstarch (For the beef marinade; also called cornflour.)
1 tbsp oyster sauce
1 tbsp light soy sauce (For the stir-fry sauce.)
1 tsp dark soy sauce (For the stir-fry sauce.)
1 tbsp Shaoxing wine (For the stir-fry sauce.)
1 tsp sugar
1 tsp black pepper
3 tbsp water
1 tsp cornstarch (For the stir-fry sauce; also called cornflour.)
steamed rice (Suggested for serving; quantity not specified.)

Steps

1
Combine the thinly sliced beef with the baking soda, light and dark soy sauces, Shaoxing wine, salt, and cornstarch. Set aside to marinate for 15–20 minutes.
2
In a separate bowl, mix the oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, black pepper, water, and cornstarch to make the stir-fry sauce. Set aside.
3
Heat 1 tbsp of the cooking oil over high heat. Add the green beans and stir-fry for 1–2 minutes, then remove them from the pan and set aside.
4
Add a little more cooking oil to the pan. Pan-fry the marinated beef until browned, then remove it and set aside.
5
Add the remaining cooking oil to the pan. Stir-fry the chopped ginger until fragrant.
6
Add the sliced onion and chopped garlic. Stir-fry briefly.
7
Pour the prepared sauce into the pan.
8
Return the beef to the pan and toss for 1–2 minutes, until the sauce is glossy and thickened.
9
Add the green beans last and toss everything together. Serve hot with steamed rice.

Notes

The method calls for additional oil after using 1 tbsp for the green beans, but does not specify how the 2 tbsp total are divided. Rice is suggested for serving, but no quantity or preparation method is given.