Easy Soy Glazed Beef And Green Beans Food

SOY GLAZED GREEN BEANS

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.
• In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.
• Transfer to a serving dish and serve hot.

SOY-AND-SESAME-GLAZED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 6 to 8 minutes. Drain and rinse under cold water and set aside.
• Meanwhile, whisk the soy sauce, sesame oil, cornstarch, pepper flakes and 2 tablespoons water in a small bowl until smooth.
• Heat the peanut oil in a large skillet over medium-high heat. Add the shallots, garlic, ginger and sesame seeds and cook, stirring occasionally, until the shallots are golden and tender, about 3 minutes. Add the green beans and soy sauce mixture and cook, stirring, until the soy mixture thickens and glazes the green beans, about 1 minute. Remove from the heat and stir in the vinegar.
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BEEF AND STRING BEANS

Steps:

• In a bowl, add the beef, baking soda, and water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in the cornstarch, oil, and oyster sauce, and set aside to marinate for 30 minutes.
• Combine all the sauce ingredients in a measuring cup and set aside: the chicken stock, sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper.
• Heat your wok over high heat until smoking. Add 2 tablespoons of oil and sear the beef until browned (this should only take 2 minutes). Turn off the heat, remove the beef from the wok, and set aside. Leave behind any oil in the wok.
• Set the wok over medium heat and add another tablespoon of oil to the along with the string beans. Sear the string beans on all sides until lightly scorched and wrinkly, about 6-8 minutes.
• Add the garlic, and stir-fry for 30 seconds. Increase the heat to high, and pour the Shaoxing wine around the perimeter of the wok.
• Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer.
• Stir the cornstarch and water slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds. Add the beef back to the wok and stir-fry to combine. Serve with rice!

BEEF WITH GREEN BEANS

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.

SWEET AND SALTY GLAZED GREEN BEANS

Steps:

• 1. Stir the soy sauce, sugar, pepper flakes and 2 tablespoons water in a small bowl until the sugar is dissolved. Toss the green beans with the sugar-soy mixture in a large skillet and bring to a boil over medium-high heat. Cover and continue to cook until the beans are crisp-tender, stirring occasionally, 7 to 9 minutes.
• 2. Uncover and add the ginger and vinegar. Continue to cook, tossing, until the sauce has reduced to a syrupy consistency and is coating the green beans and the beans are tender, 5 to 7 minutes more. Drizzle with the sesame oil and toss well. Serve warm.

EASY SOY-GLAZED BEEF AND GREEN BEANS

Steps:

• Combine soy sauce, vinegar, sesame oil, and chili sauce in a small bowl; set aside.
• In a large skillet, heat olive oil over high heat; swirl to coat pan. Season steaks with salt and pepper; cook until browned, 3 to 4 minutes per side. Transfer to a plate.
• Pour off fat from pan; add green beans and 1/3 cup water. Reduce heat to medium. Cover; cook until beans are crisp-tender, 4 to 5 minutes (add more water if pan becomes dry).
• Thinly slice beef. Pour soy mixture into pan; toss. Return beef and any accumulated juices to pan; cook (uncovered) until heated through. Add bean sprouts; toss to combine.

SOY GREEN BEANS

Steps:

• Preheat the oven to broil and line a baking sheet with aluminum foil.
• Place the green beans on the tray, add the onions, capers, garlic, soy sauce, and vegetable oil over the beans; gently toss to combine. Broil in the oven until the beans are tender, edges are crispy and have absorbed the soy sauce, about 15 minutes.
• Servings: 4

SOY-GLAZED BEEF

Steps:

• To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
• To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.
• Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.