STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
- Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
- Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.
ARABIC GREEN BEANS WITH BEEF
A spicy beef with green beans in tomato sauce. Yum! Yum! Add some garlic or red pepper flakes for more kick if you want!
Provided by Sassy in da South
Categories Roast Beef
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes.
- Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally.
- Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes.
- Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.
Nutrition Facts : Calories 271.6, Fat 11.8, SaturatedFat 3.7, Cholesterol 70.3, Sodium 578.2, Carbohydrate 16.1, Fiber 5, Sugar 8.5, Protein 26.8
RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS
Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You'll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you're reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you'd be happy drinking what you're cooking with you're in good shape.
Provided by Dave Lieberman
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 12
Steps:
- Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
- Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
- Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
- Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.
BEEF WITH GREEN BEANS
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.
Provided by ellie_
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 301.3, Fat 17.4, SaturatedFat 4.7, Cholesterol 34.9, Sodium 557.3, Carbohydrate 15.1, Fiber 4.6, Sugar 4, Protein 21.5
BEEF STROGANOFF WITH GREEN BEANS ALMANDINE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a large bowl, combine the ground beef, parsley, onions, bacon bits, and salt and pepper, to taste. Thoroughly mix the ingredients together, then form the mixture into 2-inch meatballs. Heat vegetable oil in a large pan and slowly add the meatballs to the hot oil. Fry the meatballs until they are browned on all sides and cooked throughout. Remove the meatballs from the pan and place them on a paper towel to drain any excess oil.
- Serve on a bed of broad egg noodles with stroganoff sauce.
- In a large saucepan, add chopped onions, mushrooms and chicken stock. Cook over medium¿high heat and reduce the liquid by 1/2. Add cream of chicken soup to the saucepan and continue to heat. Once the sauce is heated through, stir in 1 cup of sour cream. Pour the sauce on top of the egg noodles and meatballs.
- Heat olive oil and almonds in a saute pan. Add garlic, green beans and vinegar. Cook until the beans are al dente. Salt and pepper, to taste, then serve.
SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS
Quick, tasty, weeknight-friendly dish for a busy family. Serve with jasmine rice and top with scallions and sesame seeds if desired.
Provided by Erica Royster
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
- Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
- Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
- Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 43.4 g, Cholesterol 36.6 mg, Fat 12.7 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 3.5 g, Sodium 1618.4 mg, Sugar 32.4 g
BLACK PEPPER BEEF WITH GREEN BEANS
A Cantonese favorite that uses freshly ground black pepper for spiciness, this dish is not so much hot and spicy as deeply flavorful. Use more or less pepper to suit your taste," Helen Chen says. Easy Chinese Stir-Fries, by Helen Chen
Provided by DJM70
Categories Asian
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1 Snap green beans into halves or thirds to make pieces about 21/2 inches long.
- 2. Slice steak with the grain into 2-inch-wide strips. Then slice the strips across the grain into 1/8-inch-thick . slices.
- 3. Whisk together soy sauce, cornstarch, wine, sugar and black pepper in a medium bowl. Add beef and mix well.
- 4. Heat 1 tablespoon oil in a wok or stir-fry pan over high heat until oil is hot but not smoking. Test by dipping a spatula in the beef mixture and then into the oil; it should sizzle. Add green beans and stir about 1 minute. Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes. Transfer beans and liquid to a shallow dish.
- 5. Add remaining oil to pan and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. Stir beef mixture and add to pan. Cook, stirring, until beef is no longer pink, about 2 minutes.
- 6. Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger. Serves 4.
Nutrition Facts : Calories 305, Fat 17.9, SaturatedFat 3.8, Cholesterol 57.8, Sodium 557.6, Carbohydrate 15, Fiber 3.9, Sugar 6.1, Protein 21.5
GINGER BEEF AND GREEN BEANS
Make and share this Ginger Beef and Green Beans recipe from Food.com.
Provided by Mommaredkat
Categories Asian
Time 15m
Yield 3 , 3 serving(s)
Number Of Ingredients 11
Steps:
- Clean and trim green beans.
- Heat 1 teaspoons olive oil in a large sauté pan over medium heat. Add green beans and season with 1/8 teaspoons salt and 1/8 tsp pepper. Cook 4 minutes until green beans begin to soften and brown, stirring occasionally. Remove green beans from pan and set aside.
- Cut tri-tip into 1/4 inch strips. Cut against the grain for a more tender cut. Toss beef with garlic, ginger and remaining salt and pepper.
- Add 1 teaspoons olive oil to pan, and heat over high heat. Add beef to hot pan and allow to cook for 1 minute. Stir and cook an additional 30 seconds.
- Continue stirring, add green beans, soy sauce and rice wine vinegar. Toss and cook for an additional minute until heated through.
- Heat rice according to package instructions. Serve beef over rice and garnish with sesame seeds (optional).
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BEEF STIR-FRY WITH GREEN BEANS - BEEF - IT'S WHAT'S FOR DINNER
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Cuisine AsianCategory EntréeServings 4Total Time 30 mins
- Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup dressing and garlic in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Heat large nonstick skillet over medium-high heat until hot. Add green beans and remaining 1/4 cup dressing; stir-fry 5 to 7 minutes or until crisp-tender. Remove from skillet; season with salt, as desired. Set aside.
- Remove steak from marinade; discard marinade. Add 1/2 of beef to same skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
- Return green beans and beef to skillet; cook and stir 1 to 2 minutes or until heated through. Garnish with sesame seeds. Serve with rice, if desired.
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