Oriental Beef And Green Beans Recipes

CHINESE BEEF & GREEN BEANS

Steps:

• In a small bowl, whisk broth, soy sauce, oyster sauce, vinegar, and red pepper flakes; set aside.
• Heating 1 TBS of the oil in a large skillet over high heat for 1 minute. Add green beans and saute for 4 minutes. Transfer green beans to a plate; set aside.
• Heat 1 TBS oil in the same skillet (empty), add the beef strips and cook for one minute without stirring. Saute beef for 3-4 more minutes, or until cooked through; set aside on plate with green beans.
• Add remaining oil to skillet and add scallions; saute for 1-2 minutes, or until browning a bit. Add ginger and garlic and saute with scallions for 30 seconds. Add beef and green beans back to skillet and stir to combine.
• Stir broth mixture then add to skillet; stir continuously until the sauce has thickened, about one minute.
• Serve immediately

SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS

Steps:

• Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
• Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
• Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
• Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

EASY SOY-GLAZED BEEF AND GREEN BEANS

Steps:

• Combine soy sauce, vinegar, sesame oil, and chili sauce in a small bowl; set aside.
• In a large skillet, heat olive oil over high heat; swirl to coat pan. Season steaks with salt and pepper; cook until browned, 3 to 4 minutes per side. Transfer to a plate.
• Pour off fat from pan; add green beans and 1/3 cup water. Reduce heat to medium. Cover; cook until beans are crisp-tender, 4 to 5 minutes (add more water if pan becomes dry).
• Thinly slice beef. Pour soy mixture into pan; toss. Return beef and any accumulated juices to pan; cook (uncovered) until heated through. Add bean sprouts; toss to combine.

ORIENTAL GREEN BEANS

Steps:

• In a large pot of rapidly boiling water, cook green beans until just tender, 4-5 minutes.
• While beans are cooking, in a small bowl combine soy sauce, oil, and sugar; set aside.
• Drain beans; set aside.
• Spray wok or 10" skillet with nonstick cooking spray; place over medium-high heat.
• Add garlic; cook, stirring constantly, until softened, 20-30 seconds.
• Add green beans; cook, stirring and turning constantly, until well coated, about 2 minutes.
• Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.

ORIENTAL BEEF AND GREEN BEANS

Steps:

• Add marinade ingredients together and marinade meat for a couple 1 hour.
• Sauté carrots in large skillet/wok with a bit of oil for about 5 minutes or so, do not cook through!
• Remove carrots, set aside.
• Add thawed and drained green beans to wok/skillet and cook like you did the carrots.
• Remove green beans from wok/skillet, set aside.
• Pour meat and marinade liquid into wok/skillet and sauté till meat is browned.
• Add salt, accent (opt) and the green beans and carrots to the meat and heat thoroughly.
• Combine glaze in a shaker or mix thoroughly with a fork. Pour over meat veg mixture and cook till thick.
• Serve with steamed rice and tea!