Prep 10 mins
Cook 20 mins
We really enjoyed this super easy dinner which was printed in the newspaper (originally from Easy Chinese Stir-fries). Although I think you can cut the oil in half this isn't bad calorie wise using the amount listed. Also this seems like a lot of pepper but this really isn't a spicy dish -- I think the pepper tenderizes the meat some how.
- 1 lb green beans, trimmed and cut into 2 inch pieces
- 3⁄4 lb flank steak, trimmed
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon chinese rice wine (I used Mirin)
- 1 teaspoon sugar
- 2 teaspoons black pepper
- 3 tablespoons peanut oil (see my note in description)
- 1⁄4 cup water
- 2 slices ginger, unpeeled
- 1 onion, slilced
- In a bowl whisk together marinade ingredients (soy sauce - pepper).
- Slice steak with the grain into 2-inch strips and then across the grain into 1/2 inch pieces (the directions say 1/8 inch pieces but mine were closer to 1/2 inch to 1 inch) and then add them to marinade, toss, and set aside.
- Heat one tablespoon oil in wok over medium high heat until hot. Add beans and stir for 1 minute. Add water and reduce heat to medium. Cover and cook for 5-10 minutes. Transfer beans to bowl.
- Add remaining oil (see note in description) to wok and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles (1 minute).
- Add onion and stir for one minute.
- Add beef mixture to wok and stir until beef is done (2-5 minutes).
- Return beans and liquid to wok and stir until mixed and heated through. Discard ginger.
Yum! The hardest part is getting the meat and veggies cut up, otherwise comes along quite quickly. I was hesitant to use so much pepper... hubby isn't a fan of black pepper and also feeding it to my young'ins. I used 1 tsp of watkins pepper and found it a tad spicy for my tastes. Surprisingly hubby thought it was perfect! I followed the recipe except switching out the mirin for wine vinegar. I was ready to add some broth to make it more saucy but the water with the beans actually made enough for me. It seemed as authentic (and more healthy tasting) as a chinese restaurant entree. I think one could cut time even more by microwaving the beans instead of the first step but to make sure that there is some water to mix in at the end to make the sauce come together right.
This is very good, and wasn't at all spicy, but we wanted more sauce. Next time I'll add some beef or chicken stock. Very quick to make. Thanks for posting!