Oriental Beef And Green Beans Food

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!

SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS

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.

STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE

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.

HOISIN SLIVERED BEEF WITH GREEN BEANS

Steps:

• Heat both oils in a large nonstick fry pan or wok at medium-high. Cut beef into thin short strips, against the grain. Add beef to pan, toss and sauté slightly for 5 minutes.
• Add sliced onion and green beans, toss. Add garlic and ginger. (I like my beans a little more done. I usually put the cover on to cook them for about 5 more minutes).
• Reduce heat to medium-low. Add soy sauce, rice vinegar, fish sauce, sweet chili sauce, hoisin sauce and chili paste. Stir to combine.
• (Add mixture of cornstarch and water if desired to thicken).
• 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.

ORIENTAL BEEF AND GREEN BEANS

Steps:

• Add marinade ingredients together and marinade meat for a couple 1 hour.
• Sauté carrots in large skillet/wok with a bit of oil for about 5 minutes or so, do not cook through!
• Remove carrots, set aside.
• Add thawed and drained green beans to wok/skillet and cook like you did the carrots.
• Remove green beans from wok/skillet, set aside.
• Pour meat and marinade liquid into wok/skillet and sauté till meat is browned.
• Add salt, accent (opt) and the green beans and carrots to the meat and heat thoroughly.
• Combine glaze in a shaker or mix thoroughly with a fork. Pour over meat veg mixture and cook till thick.
• Serve with steamed rice and tea!

BEEF, GREEN BEANS AND CORN SKILLET

Steps:

• Mix 2 Tbsp. dressing, A.1. and crushed pepper until blended. Pour over meat in shallow dish; stir to evenly coat meat. Refrigerate 30 min.
• Cook and stir meat, in batches, in large skillet on medium-high heat 2 min. or until done. Remove from skillet; cover to keep warm.
• Add remaining dressing, beans and corn to skillet; cook and stir on medium-high heat 3 min. Stir in meat, onions and ginger; cook and stir 2 min. or until onions are crisp-tender and meat is heated through.

WW ORIENTAL GREEN BEANS

Steps:

• cook green beans in a large pot of rapidly boiling water until just tender, 4-5 minutes.
• while beans are cooking, in a small bowl combine soy sauce, oil, and sugar; set aside.
• drain beans, run under cold water, and set aside.
• spray wok or skillet with nonstick cooking spray, place over medium high heat; add garlic, cook, stirring constantly, until softened, 20-30 seconds.
• add green beans, stirring until coated with garlic.
• add soy sauce mixture, continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.

GINGER BEEF AND GREEN BEANS

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).