Prep 15 mins
Cook 22 mins
Real quick, real easy and really, really delicious! Serve over hot rice.
- 1⁄4 cup cornstarch
- 1⁄2 cup soy sauce
- 2 tablespoons water
- 1 teaspoon ground ginger
- 4 cloves garlic, minced
- 4 tablespoons oil, divided
- 1 lb boneless beef top sirloin steak, cut into 1/4 ",thick strips
- 1⁄2 lb fresh green beans, cut in half lengthwise
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- In a bowl, combine cornstarch, soy sauce, water, ginger, garlic and 2 T oil until smooth.
- Set aside 1/2 cup of this mixture.
- Pour the remaining marinade into a large resealable plastic bag and add the beef.
- Seal bag and turn to coat, then refrigerate for 30 minutes.
- Drain and discard marinade from beef.
- In wok or skillet, stir fry beef in remaining oil for about 5 minutes or until no longer pink.
- Remove and keep warm.
- In same skillet, stir fry the beans, sugar and salt for 15 minutes or until crisp tender.
- Stir in the beef and reserved marinade.
- Bring to a boil; cook and stir for 2 minutes until thickened.
I made this last night and it was so easy. I ended up not adding the extra 1/2 tsp of salt at the end and added a little extra water because the sauce was a little too salty for my taste. I might try reduced sodium soy sauce next time. In the end though, it was really tasty and I enjoyed how easy and fast it was to prepare...I will be making this again! Thanks for a great recipe.
I am not used to salty foods, either and found this one salty as well. I omitted the salt at the end, but next time I will probably cut the soy sauce in half with water to make the 1/2 cup. I still loved it, though!
Agree with others on the saltiness, so I too omitted extra salt and added some additional water. Flavor was great, and recipe was easy. This would also be good with broccoli in place of beans and chicken or pork in place of beef... We served with brown rice.