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- Meat and poultry
- Beef stir fry
A delicious beef and green bean stir fry dish, flavoured with mint, Thai sweet basil and coriander. Serve with freshly cooked rice.
8 people made this
- 4 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 (2.5cm) piece fresh root ginger, finely chopped
- 4 tablespoons fish sauce
- 4 tablespoons low salt soy sauce
- 1 dash sesame oil
- 900g beef steak, sirloin or fillet, thinly sliced
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely chpped
- 3 spring onions, cut into 5cm pieces
- 1 large onion, thinly sliced
- 250g frozen fine whole green beans, partially thawed
- 125ml low salt beef stock
- 2 tablespoons lime juice
- 1 tablespoon chopped fresh Thai basil
- 1 tablespoon chopped fresh mint
- 1 pinch crushed chillies or to taste
- 1/2 teaspoon ground black pepper
- 4 tablespoons chopped fresh coriander
MethodPrep:30min ›Cook:25min ›Extra time:2hr marinating › Ready in:2hr55min
- Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce and sesame oil in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for 2 hours. Remove the steak from the marinade and shake off excess. Discard the remaining marinade.
- Heat vegetable oil in a large frying pan over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the frying pan if needed. Stir in 2 cloves of garlic, spring onions and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef stock, lime juice, basil, mint, crushed chillies and pepper. Return steak to frying pan and toss to combine. Remove from heat and toss in coriander .
Has a different flavour compared to Italian basil. It can be found in Chinese/Oriental stores. If unavailable, use Italian basil.
Reviews & ratingsAverage global rating:(16)
Reviews in English (14)
While the recipe steps were written unclearly and I had to rewrite them....this dish was superb. I add sliced carrots to give it some color. My teenage sons raved and ask for me to make it again.-06 Feb 2011
I knew I took a risk subbing chicken because the marinade seemed more suited for beef. Even though I used only 1lb thin cut chicken, I didn't change the rest of the portions. Fresh beans cooked for a minute in the micro, left out the cilantro and added an extra dash of red pepper. Served with lime flavored basmati rice. I hoped the basil & mint flavors would come thru in the final dish like it does in Pho, but maybe it's different when cooked this way vs. soup. Overall mine was a healthy dish packed with a lot of ingredients but not much excitement, so I may try again with beef.-09 Aug 2010
I don't eat meat so tried it with tilapia... the marinade was a bit too strong for the fish. The veggie sauce was great.-17 Jun 2010
Beef and green beans stir-fry.
Simple flavors and easy to find ingredients from your pantry will make this beef stir-fry a staple in your weekly menu.
Marinated thin strips of beef stir-fried until brown and crispy, the beef is then mixed with ginger-garlic and green beans.
If you love a spicy version of a low-carb beef and green bean stir-fry, you&rsquoll want to try this easy dish as well.
I should also mention this beef stir fry is really good with rice as I have serve this beef green beans dish to my family a couple of times.
The stir-fry is really good for days when you want to skip the coconut milk in your regular beef curry.
Here are 4 ways to make a simple meal out of this beef steak slices and green bean stir-fry.
Save the recipe to your favorite Pinterest board!
Utensils and appliances needed.
Large wok or deep skillet.
More stir-fry recipes!
Once cooled, place the beef and green bean stir-fry in a pyrex or glass container, cover and refrigerate, use within three days.
Would recommend freezing only up to a week.
Remove from freezer, leave it to reach room temperature and then reheated over the stovetop or microwave, a few teaspoons of water can help remove the dryness of the stir-fry.
Stop food wastage by
Consider how many adults and kids are there, how many servings per individual and cook as per these requirements to avoid food waste as much as possible.
Any leftovers can be added to scrambled eggs, omelette, shakshouka or quick fried rice.
What is a good substitute for Mirin?
If you don’t have or can’t find mirin use white wine and increase the sugar by an additional teaspoon.
One of the most important notes I can give you about stir fries is to make absolutely sure all your ingredients are ready to go before you heat up the pan. Stir fries can go from delicious and done perfectly to sad and overcooked in a hurry.
In addition to that when making beef stir fries (especially with a lean cut of beef as we are using) I highly recommend slicing the beef very thinly and against the grain.
Pinoy Food Recipe
Have You Tried These Other Pinoy Food Recipe ?
Beef Caldereta is a Filipino Kaldereta Recipe that uses beef. Caldereta or Kaldereta is a classic filipino dish in which every filipino household has its own version in cooking this recipe. Caldereta can be cooked with pork, goat, beef or chicken and stewed in tomatoes but the most exotic and traditional of the kaldereta is the goat kaldereta recipe. Anyways, once you serve this dish in [. ]
Ingredients : 1 whole butternut squash pared, seeded and sliced 1 tbsp. vegetable oil 1/2 lb. pork, sliced 2 cloves garlic, minced 1 onion, chopped 2 tomatoes, chopped 2 cups water patis (fish sauce), salt and pepper, to taste chopped green onions, for garnishing (optional) Cooking Procedures : In a pan, heat oil over medium heat. Cook pork until it turns slightly brown. Add garlic, onio[. ]
Ingredients : 4 pork chops 1 tsp. salt 1/3 tsp. pepper 1/2 cup flour 1/2 tsp. garlic powder 1 egg 2 tbsp. water salt and pepper, to taste 1/2 cup breadcrumbs oil, for frying Cooking Procedures : Rub pork chops with salt and pepper. Let stand for about 30 minutes in the refrigerator. In a bowl, combine flour and garlic. Set aside. In another bowl, whisk egg with water and season with salt[. ]
This is another way in cooking Filipino Beef Asado. Hope you like it and enjoy your meal. Ingredients : 1/2 lb. beef, cut into thinly strips 2 tbsp. butter 3 cloves garlic, minced 1 onion, finely chopped 2 tbsp. soy sauce 2 tbsp. Worcestershire sauce 1/2 tsp. salt spring onions, cut into 2 inch long – for garnishing Cooking Procedures : In a skillet over medium heat, melt butter. Add b[. ]
In the Philippines when we go to SM-Mall with my husband, We usually order chop suey whenever we have our dinner in a restaurant. My hubby loves vegetable dishes and I learn from him to like the taste of vegetable dishes. Well, this Pork Chopsuey is a Chinese dish that primarily compose of mixed vegetable with meat like fish, chicken, shrimp, beef and pork, plus an added extra flavor [. ]
Directions to make Stir fry Beef with Green Bean
- Marinate the meat with ginger, sugar, 1 t of soy sauce, oyster sauce, rice wine for 20 minutes
- Heat oil in wok until hot add marinate beef and green been cook for 2 to 3 minutes or until the meat change color and green been is tender.
- Dissolve cornstarch with 2 T of beef broth then add it with 2 T of soy sauce to the rest of broth
- Pour in to work stir fry for 1 minute until it is a bit thicken.
- Add Sesame oil mix well then turn the heat off.
Serve stir fry green been with rice.
Beef, Tomato, and Pepper Stir-Fry
Don’t let the various steps in this popular Cantonese dish fool you it’s fairly easy to make and the results are delicious. As with all stir-fries, the dish is very versatile. Instead of tomatoes, bell pepper, and Chinese salted black beans, try using broccoli, green beans, or bok choy with fresh ginger (or any other combo that strikes your fancy). Served with a bowl of freshly steamed rice, it makes a no-fuss complete meal.
Notes Chinese Salted Black Beans (Fermented Black Beans, Dow See):
Chinese salted black beans are actually soybeans preserved in salt. Ubiquitous in Chinese stir-fries, marinades, and sauces, they develop their dark color, salty flavor, and slightly bitter aftertaste through oxidation. Look for shiny, firm beans available in clear cellophane packages in the dried beans section (Mee Chun brand). They need no refrigeration and keep well for about a year in a tightly sealed container away from light. Before cooking, soak in hot water for about 10 minutes, or at least rinse in several changes of cold water to remove excess salt.
Makes 4 to 6 servings as part of a multicourse family-style meal
Cooking Method stir-frying
Occasion Casual Dinner Party, Family Get-together
Recipe Course main course
Dietary Consideration egg-free, gluten-free, halal, kosher, low calorie, peanut free, tree nut free
Taste and Texture meaty, salty, umami
- 1 pound round steak
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 tablespoon oyster sauce
- ½ teaspoon sugar
- 1 tablespoon plus 1 teaspoon soy sauce , divided
- 2 tablespoons vegetable oil , divided
- 1 clove garlic , smashed with the flat part of a cleaver or a large knife
- 2 teaspoons Chinese salted black beans (see Notes), rinsed and drained
- 1 medium yellow onion , cut into 8 to 10 wedges and separated
- 1 medium green bell pepper , cut into 10 to 12 strips
- 2 stalks celery , trimmed and sliced on the diagonal
- 2 teaspoons cornstarch dissolved in 3 tablespoons water to form a slurry
- 2 ripe medium tomatoes , each cut into 8 wedges
Handle the beef partially frozen so that it is easier to cut (if it’s fresh, place in the freezer for about 30 minutes). Cut the beef along the grain into 1½ -inch-thick strips. Then, with your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into 1/8-inch-thick slices.
In a medium bowl, toss the beef with the rice wine, oyster sauce, sugar, and 1 tablespoon soy sauce. Cover the bowl and let the meat marinate in the refrigerator for 10 minutes, or up to 12 hours.
Preheat a large wok or skillet over high heat for 1 minute. Swirl in 1 tablespoon of the oil and heat until it becomes runny and starts to shimmer. Add the garlic and cook until fragrant, 15 to 30 seconds discard the garlic (you just want to flavor the oil). Add the salted black beans and onion and stir for 1 minute. Add the bell pepper and celery and stir-fry until crisp-tender, 2 minutes. Set aside in a bowl.
In the same wok, swirl in the remaining oil and heat over high heat. Divide the marinated meat into 4 batches. Stir-fry one batch for about 2 minutes (don’t worry if the meat is still a little pink), and set aside on a plate. Repeat with the remaining batches of meat.
Return the cooked vegetables to the wok over high heat. Add the cooked meat and stir everything swiftly around the wok until heated through, about 1 minute. Stir the cornstarch slurry and add to the wok. Toss to coat the meat and vegetables evenly. Cook until the mixture thickens and the meat and vegetables look glossy, about 1 minute. Add the tomatoes and 1 teaspoon soy sauce. Continue tossing until heated through, about another minute. Taste and adjust seasonings if desired. Serve immediately with freshly steamed rice.
Trim any big pieces of fat from beef, then thinly slice across the grain. Place in a medium bowl season with kosher salt. Using a Microplane, finely grate lemongrass, chile, ginger, and garlic into bowl. Add sesame oil, if using, and brown sugar and toss to combine. Let sit at least 10 minutes or up to 1 hour.
Meanwhile, trim stem ends from beans. Slice beans in half lengthwise (or you can slice each at a steep diagonal into a few pieces—this will help them cook a bit more quickly). Transfer to a small bowl, add corn, and toss to combine.
Heat 1 Tbsp. olive oil in a large nonstick skillet over medium-high. Add half of beef mixture in a single layer and cook, undisturbed, until well browned underneath, 1–2 minutes. Toss and cook until nearly cooked through but still pink in spots, 30–60 seconds longer. Transfer to a plate. Repeat with 1 Tbsp. olive oil and remaining beef mixture.
Cook bean mixture and remaining 1 Tbsp. olive oil in skillet, tossing occasionally, until beans are crisp-tender, about 4 minutes. Return beef to skillet along with tomatoes and half of basil. Cook, tossing occasionally, just to let flavors meld, about 1 minute. Season with kosher salt.
Transfer stir-fry to a platter. Top with remaining ½ cup basil sprinkle with sea salt. Serve with lime wedges for squeezing over.
- Combine the beef strips with the chilli, garlic, ginger and a little oil. Steam or microwave the green beans until just tender. Combine the soy and oyster sauces, lemon juice, sugar and cornflour in a bowl.
- Heat the wok and ensure it is hot. Add the olive oil, then onion, cooking until soft. Remove from the wok and reserve.
- Reheat the wok, ensuring it is hot. Stir fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
- Return the onion and beef to the wok and add the combined sauce and cornflour mixture. Toss until just thickened, stir through the cooked green beans. Scatter with the cashews and serve with steamed jasmine rice.
Cook meat in small batches, at a maximum of 250g at a time. When you add the meat to the wok, work from the outer side of the wok into the centre where it will be hottest.
Beef, Shiitake, and Green Bean Stir Fry
Sergi and I both really enjoy green beans and I serve them as a side dish almost every week. I decided to make them the star in a beef stir fry, which just happens to be my favorite protein to use. With just a few other simple ingredients, this dinner is just chock-full of flavor.
Stir frys hardly take any time at all to be cooked. Cutting and preparing all the ingredients takes more time than the actual cooking process, and since there aren’t that many ingredients, you can be sure that this dinner should be to on your menu for busy days. One of my biggest time savers is to cut up all the ingredients in advance and then it all comes together so quickly. The flavors are spot on and 50 times better than any take out you can ever get.
1 lb Beef sirloin or flank steak
2 Tablespoons soy sauce (I really like Tamari)
1 large bell pepper or 4-6 mini peppers, thinly sliced or julienned
7 oz (2 packages 3.5 oz each) shiitake mushrooms or 8 oz any other fresh mushrooms, sliced
1 lb green beans, ends trimmed and green beans cut in half
1/4 – 1/2 teaspoon grated or minced fresh ginger
2 Tablespoons soy sauce (1 Tablespoon if it’s not reduced sodium)
2 teaspoon sherry (or mirin or rice vinegar)
To cut the beef into thin strips, it really helps to place it in the freezer for about 15-30 minutes, which will make it easier to cut. Cut the beef in half lengthwise, with the grain. Then slice each half of beef against the grain, into thin pieces, about 1/4-1/8 inch thin strips.
Marinate in 2 Tablespoons soy sauce. I really like the taste of Tamari. Set aside for 15 minutes, while prepping the rest of the ingredients.
Whenever you are making a stir fry, it’s important to have all your ingredients prepped before you start stir frying. Everything cooks so quickly, you won’t have time to be slicing and chopping in between. You can even prep all the ingredients earlier in the day, or even a few days in advance. Prepping all the ingredients actually takes more time than cooking them.
In a 12 inch nonstick skillet, heat 1/2 Tablespoon of oil on high heat. Drain the beef and sauté on high heat in two batches for about 3 minutes, until the beef is spotty brown on one side. You will have some of the oil left each time, just add a bit more to the skillet if needed. Set the beef aside in a large bowl.
In the same skillet, add the onion and peppers. Saute on high heat for 3-5 minutes, until tender. Set aside with the beef.
Using the same skillet again, add another 1/2 Tablespoon of oil and add the shiitake mushrooms, cook for about 3 minutes. When prepping the shiitake mushrooms, cut off the mushroom stems and discard (or save them and use them in broth, etc.). The stems are too tough and woody and won’t become soft like the mushroom caps. Slice the mushrooms caps thinly.
Add the green beans, mix to combine and cook for 1-2 minutes on high heat, until the green beans are spotty brown. Make a space in the middle of the skillet and add the garlic and ginger, cooking for about 30 seconds, until fragrant.
Mix to combine and pour in 1/2 cup of chicken broth, reduce the heat to medium, cover the skillet and cook until most of the broth is absorbed and the beans are as tender as you like them.
Meanwhile, combine all the sauce ingredients together.
When the beans are cooked through, pour in the sauce into the skillet, increase the heat to high and cook for just a few minutes until the sauce thickens up.
Return the beef, onion and peppers to the skillet, mix to combine and just heated through.
Serve with noodles or rice. Garnish with green onions.
Keto Friendly Steak and Green Bean Stir Fry
Stir together steak, baking soda and 1 tablespoon soy sauce in small bowl. Set aside while you prep the rest of the ingredients.
Whisk together remaining 2 tablespoons soy sauce, water, vinegar, sweetener, sesame oil, pepper flakes and xanthan gum in small bowl until smooth. Microwave green beans according to package directions. Microwave cauliflower rice according to package directions keep warm.
Heat 1 tablespoon avocado oil in 12-inch skillet over medium high heat. Add beef and stir fry until browned, about 5 minutes. Remove to a plate and set aside
Add remaining 2 tablespoons avocado oil, ginger, garlic, mushrooms and yellow onion to skillet. Stir fry until vegetables are crisp-tender. Stir in cooked green beans, beef and sauce and cook until glazed, about 2 minutes. Garnish with green onions and serve over cauliflower rice.
Not following a strict low carb diet? 1 tablespoon of cornstarch may be substituted for the xanthan gum and an equal amount of brown sugar may be subbed for the erythritol