Stir Fried Beef and Green Beans Recipe
Summary
Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings6
Ingredients
| Cold water | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Long-grain white rice - 1 cup | ||
| Butter/Margarine | 1 Tablespoon | |
| Sirloin steak | 1 Pound | |
| Peanut oil | ||
| Sugar | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Garlic | 1 Clove (5gm) | |
| Green beans | 1 Pound | |
| Medium red pepper - 1 | ||
| Scallions | 6 | |
| Beef broth | 1/2 Cup (16 tbs), condensed | |
| Cornstarch | 2 Tablespoon | |
| Cold water | 1/2 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
Directions
MAKING
1 In a heavy medium sized saucepan, with a tight fitting lid add 2 cups of water with 1 teaspoon salt and bring to a boil.
2 Gradually add in the rice and butter.
3 Cover and simmer for 15 to 20 minutes or until the water is absorbed and the rice is tender.
4 Store the beef in the freezer compartment for about 5 minutes, this will make it easier to slice.
5 Cut into 1/8 inch thick slices
6 In a large shallow dish, toss beef slices with 1 tablespoon peanut oil, the salt, sugar, pepper and garlic; mix well.
7 Allow to stand for 10 minutes.
8 Wash the beans thoroughly and trim the ends.
9 Cut diagonally into 2 inch pieces.
10 Wash the red pepper and cut in half, removing the ribs and the seeds.
11 Cut the pepper into thin juliennes.
12 Wash the scallions and cut diagonally into 1/2 inch slices.
13 In a large heavy skillet or wok, heat 3 tablespoons peanut oil.
14 Add in the beef slices and cook stirring for 2 minutes over high heat.Remove from the skillet.
15 Add red pepper and stir fry for 1 minute, add the scallions and stir fry for 1 minute.
16 Mix in the green beans and beef broth, cover and cook over high heat for 3 minutes.
17 In a small bowl, mix cornstarch, 1/2 cup water, the sherry and soy sauce; mix until smooth.
18 Return the beef to the skillet and stir in the cornflour mixture.
19 Stir and cook until the auce is thick and translucent.
SERVING
20 Serve with rice.
1 In a heavy medium sized saucepan, with a tight fitting lid add 2 cups of water with 1 teaspoon salt and bring to a boil.
2 Gradually add in the rice and butter.
3 Cover and simmer for 15 to 20 minutes or until the water is absorbed and the rice is tender.
4 Store the beef in the freezer compartment for about 5 minutes, this will make it easier to slice.
5 Cut into 1/8 inch thick slices
6 In a large shallow dish, toss beef slices with 1 tablespoon peanut oil, the salt, sugar, pepper and garlic; mix well.
7 Allow to stand for 10 minutes.
8 Wash the beans thoroughly and trim the ends.
9 Cut diagonally into 2 inch pieces.
10 Wash the red pepper and cut in half, removing the ribs and the seeds.
11 Cut the pepper into thin juliennes.
12 Wash the scallions and cut diagonally into 1/2 inch slices.
13 In a large heavy skillet or wok, heat 3 tablespoons peanut oil.
14 Add in the beef slices and cook stirring for 2 minutes over high heat.Remove from the skillet.
15 Add red pepper and stir fry for 1 minute, add the scallions and stir fry for 1 minute.
16 Mix in the green beans and beef broth, cover and cook over high heat for 3 minutes.
17 In a small bowl, mix cornstarch, 1/2 cup water, the sherry and soy sauce; mix until smooth.
18 Return the beef to the skillet and stir in the cornflour mixture.
19 Stir and cook until the auce is thick and translucent.
SERVING
20 Serve with rice.
Chef
