Beef And Green Bean Stir Fry Recipes

BEEF AND GREEN BEAN STIR-FRY

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.

STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE

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.

BEEF AND BEAN STIR FRY

Steps:

• Set the oven to broil.
• Slice the steak into thin pieces.
• Cover a cookie sheet with aluminum foil.
• Spray with non stick cooking spray.
• Spread your steak on the pan, and sprinkle with salt and pepper.
• In a bowl, combine the teriyaki sauce, soy sauce, and honey until well combined.
• Pour the mixture over the steak and sprinkle with garlic powder.
• Cook the green beans according to package directions.
• Place the pan of steak strips in the oven and broil on both sides for about 3 minutes.
• Remove from oven once done broiling, and add your steamed green beans.
• Garnish with green onion slices and sesame seeds.

GREEN BEAN STIR-FRY

Steps:

• In a small bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. , In a large skillet, stir-fry green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.

GINGER, BEEF, AND GREEN BEAN STIR-FRY

Steps:

• Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds.
• Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.
• Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat.
• Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently.
• Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil.
• Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.

CHINESE GREEN BEAN STIR-FRY

Steps:

• In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.