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Category: STIR-FRYS
Prep Time: Cook Time: Total Time:
1 pound beef flank
3 large carrots
1/2 pound green beans
2 tablespoons soy sauce
1 teaspoon brown sugar
1 tablespoon plus 1 teaspoon corn starch
1 tablespoon vegetable oil
2 tablespoons Chinese rice wine
1 tablespoon brown sugar
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon ground ginger
Instructions
Slice meat into thin slices against the grain, about 1/8" thick, about 1" long. Mix soy, sugar, cornstarch and oil, combine with beef. Mix thoroughly to make sure every piece is coated. Leave at room temp. for 30 minutes.
Trim tips off of beans, cut to 2" lengths. Peel carrots and slice them thinly, slanting the knife to make longer pieces.
Mix rice wine, sugar, soy, hoisin, sesame oil and ginger and set aside.
Heat pan, add a dribble of oil, toss in vegetables and a splash of rice wine. Stir until green beans "bloom" into a vibrant green and carrots start to soften. Add a little water, if needed, and some salt/sugar if desired. Remove the vegetables from the heat.
Reheat pan, add another dribble of oil, and add the beef. Stir fry until the meat is 80% cooked, then add the sauce and the vegetables. Stir to finish cooking the meat, soften the vegetables slightly (they should still be crisp), and coat well with sauce. Serve hot, and refrigerate all leftovers. Hot fresh rice should be served along side. Red chili flakes and/or chili sesame oil in place of the regular sesame oil can be added to the recipe.
Serves 4.
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Beef and Veggie Stir Fry
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Category: STIR-FRYS
Prep Time: Cook Time: Total Time:
1 pound beef flank
3 large carrots
1/2 pound green beans
2 tablespoons soy sauce
1 teaspoon brown sugar
1 tablespoon plus 1 teaspoon corn starch
1 tablespoon vegetable oil
2 tablespoons Chinese rice wine
1 tablespoon brown sugar
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon ground ginger
Instructions
Slice meat into thin slices against the grain, about 1/8" thick, about 1" long. Mix soy, sugar, cornstarch and oil, combine with beef. Mix thoroughly to make sure every piece is coated. Leave at room temp. for 30 minutes.
Trim tips off of beans, cut to 2" lengths. Peel carrots and slice them thinly, slanting the knife to make longer pieces.
Mix rice wine, sugar, soy, hoisin, sesame oil and ginger and set aside.
Heat pan, add a dribble of oil, toss in vegetables and a splash of rice wine. Stir until green beans "bloom" into a vibrant green and carrots start to soften. Add a little water, if needed, and some salt/sugar if desired. Remove the vegetables from the heat.
Reheat pan, add another dribble of oil, and add the beef. Stir fry until the meat is 80% cooked, then add the sauce and the vegetables. Stir to finish cooking the meat, soften the vegetables slightly (they should still be crisp), and coat well with sauce. Serve hot, and refrigerate all leftovers. Hot fresh rice should be served along side. Red chili flakes and/or chili sesame oil in place of the regular sesame oil can be added to the recipe.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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