Dinner Recipes Green Beans and Beef
Fresh green beans, ginger, and garlic are quickly sauteed with tender strips of beefiness before being tossed in a light savory sauce to create this piece of cake Beef and Green Edible bean Stir Fry.
I'm all for quick and easy dinners most nights and this one absolutely qualifies.
Beefiness and Green Bean Stir Fry
Unlike most stir-fries, this wholly savory steak stir-fry with green beans has no sweet and sour or sweetness and spicy component. Information technology is simply savory and delicious without whatsoever added sugars.
My husband Sean really loves this easy dinner. The residual of us relish the steak stir fry every bit well, but this is i of his personal favorites. It will go along well in the refrigerator for a few days, then he often takes the leftovers to piece of work for his lunches.
Stir-Fried Beef and Green Beans
- In a very large skillet, warm the oil over medium-loftier heat. Add the steak and cook, tossing or stirring constantly merely until browned, about 4 minutes. Remove the cooked steak to a plate.
- Add together the green beans, ginger, and garlic to the juices left in the skillet. Toss to combine, add together water, and cover with lid.
- Keep cooking over medium-high heat for 5 minutes. Uncover and continue tossing the steak and greenish beans in the skillet constantly until the dark-green beans are crisp-tender, about 5-7 minutes.
- Return the beefiness and any juices to the skillet forth with the fish sauce and basil. Toss quickly to coat and cook near a minute.
- Sprinkle with more than basil, if desired and serve immediately, past itself or over rice.
What is Fish Sauce?
Fish sauce is a Thai and Vietnamese sauce used every bit a flavoring or condiment, prepared from fermented anchovies and salt.
A splash of fish sauce adds a unique savory flavor to this dish. Fish sauce is oftentimes used in both Thai and Vietnamese foods. If you are unsure of the fish sauce or unable to discover it, soy sauce can be substituted.
I switch back and along and make this recipe with fish sauce or with soy sauce, every bit my kids actually prefer the soy sauce version.
How To Stir Fry
- Start with a wok or a big deep skillet to stir-fry. I've tried classic woks, countless skillets, and frying pans over the years. I now use this everyday pan to stir-fry and I admittedly beloved it.
- I typically employ tongs or a fish spatula for stir-frying. You can employ whatsoever sturdy wooden or metallic spatula, but fish spatulas really are the ultimate turner, stirrer, stir-fry tool.
- Cut similar ingredients roughly the same size. Smaller pieces will cook faster, so making sure things are similar will keep things cooking evenly.
- If you're cooking more than a pound of meat, y'all'll want to split it up and cook pocket-size batches. Pocket-sized batch cooking helps brown and seal the meat and keep information technology tender.
- Adding too much meat will reduce the temperature of the pan, produce more liquid, and cause the meat to stew instead of sear. Cooking too much meat at a fourth dimension tin result in tough meat that hasn't captivated much flavour.
- Take care non to overcook the meat, equally the residual oestrus will continue to cook the meat as information technology rests and then it volition cook a bit further when it'south returned to the hot skillet at the end of the cooking process.
- After the meat has cooked, add the firmer vegetables to the skillet first then add together softer vegetables every bit the firmer vegetables brainstorm to soften.
- When the vegetables have softened, return the meat to the pan.
- Stir, heat everything in one case more, and serve.
More Stir Fry Recipes
If y'all're craving more delicious stir-fry dinners to get dinner on the table fast, check out Sriracha Honey Cashew Chicken, Spicy Pork with Asian Greens, or Korean Jap Chae. (Jap Chae is the glass noodle stir fry that I love.)
Hibachi Way Garlic Steak and Shrimp past She Wears Many Hats sounds incredible, as does this Orange Teriyaki Beef with Noodles by Gustation and Tell.
If you're looking for a guaranteed kid and adult-pleasing repast, this Chicken and Bacon Stir Fry has been a family favorite for years at present.
Servings: 4 servings
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- ane teaspoon coconut oil or light flavored olive oil
- 1 lb brim steak cut confronting the grain into very sparse strips
- 1 lb green beans trimmed
- three inch piece of ginger about 1/4 cup peeled and cut into very thin matchsticks
- four cloves garlic minced
- ii tablespoons water
- 2 tablespoons fish sauce or soy sauce
- i/2 cup fresh basil leaves roughly chopped, plus more for topping
- cooked rice for serving
-
In a very large skillet, warm the oil over medium-high heat. Add together the steak and cook, tossing or stirring constantly just until browned, most 4 minutes. Remove the cooked steak to a plate.
-
Add together the green beans, ginger, and garlic to the juices left in the skillet. Toss to combine, add water, and cover with chapeau. Continue cooking over medium-high heat for 5 minutes. Uncover and continue tossing the green beans in the skillet constantly until the green beans are crisp-tender, near 5-7 minutes.
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Return the beef and any juices to the skillet along with the fish sauce and basil. Toss quickly to coat and cook about a minute. Sprinkle with more basil, if desired and serve immediately, by itself or over rice. Enjoy!
Calories: 230 kcal · Carbohydrates: x grand · Poly peptide: 27 1000 · Fatty: 9 g · Saturated Fatty: iii 1000 · Cholesterol: 71 mg · Sodium: 789 mg · Potassium: 638 mg · Fiber: iii grand · Sugar: iv g · Vitamin A: 940 IU · Vitamin C: fifteen.half-dozen mg · Calcium: 63 mg · Iron: 3.4 mg
{originally published 1/9/14 – recipe notes and photos updated 5/ten/22}
Filed under: Asian, Beef, Main Dishes, Meats, Recipes
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