Stir Fried Beef And String Beans Ii Recipes

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.

STIR-FRY BEEF WITH STRING/GREEN BEANS

Steps:

• Marinate beef in cornstarch, sherry& soy sauce about 1/2 hour.
• Cook beans in boiling water 2 minutes.
• Rinse in cold water.
• Heat oil in wok.
• Brown garlic& ginger.
• Add beef.
• Stir fry until color changes.
• Add beans & sugar.
• Stir fry 1 minute.
• Add dissolved corn starch mixture.
• Stir fry till thickened.
• Serve with rice if desired.
• Serves 4-6.

BEEF AND STRING BEANS

Steps:

• In a bowl, add the beef, baking soda, and water (if you don't want your beef 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 aside to marinate for 30 minutes.
• Combine all the sauce ingredients in a measuring cup and set aside: the chicken stock, sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper.
• Heat your wok over high heat until smoking. Add 2 tablespoons of oil and sear the beef until browned (this should only take 2 minutes). Turn off the heat, remove the beef from the wok, and set aside. Leave behind any oil in the wok.
• Set 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. Increase the heat to high, and pour the Shaoxing wine around the perimeter of the wok.
• Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits 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's 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!

STIR-FRIED BEEF AND STRING BEANS II

Steps:

• 1. Mince or grind beef. Chop onion. Mince garlic. 2. Stem string beans, cut in 1 1/2-inch sections then parboil. 3. Heat oil. Add salt, then onion and garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (about 1 minute). Remove from pan. 4. Heat remaining oil. Add parboiled beans and stir-fry to coat with oil. Stir in stock and heat quickly. 5. Return beef and cook, covered, 2 minutes over medium heat. 6. Meanwhile blend cornstarch, sherry and cold water to a paste. Then stir in to thicken. Serve at once. VARIATION: * In step 6, omit the cornstarch paste. Instead, quickly stir in 2 eggs, beaten cook over low heat until eggs begin to set. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED BEEF AND STRING BEANS II

Steps:

• 1. Mince or grind beef. Chop onion. Mince garlic. 2. Stem string beans, cut in 1 1/2-inch sections then parboil. 3. Heat oil. Add salt, then onion and garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (about 1 minute). Remove from pan. 4. Heat remaining oil. Add parboiled beans and stir-fry to coat with oil. Stir in stock and heat quickly. 5. Return beef and cook, covered, 2 minutes over medium heat. 6. Meanwhile blend cornstarch, sherry and cold water to a paste. Then stir in to thicken. Serve at once. VARIATION: * In step 6, omit the cornstarch paste. Instead, quickly stir in 2 eggs, beaten cook over low heat until eggs begin to set. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED BEEF WITH GREEN BEANS

Steps:

• Dissolve the 2 tsp cornstarch into the 1/2 cup chicken broth and 1 tsp soy sauce.
• Marinate beef in cornstarch, sherry, salt, and soy sauce mixture for 30 minutes.
• Cook beans in 1 cup boiling water for 3 minutes. Rinse in cold water.
• Heat oil in PREHEATED wok. Brown garlic and ginger and remove.
• Add beef and stir-fry until colour changes. Add beans, sugar, salt and stir-fry 1 minute.
• Add dissolved cornstarch and stir-fry until thickened.