Stir-Fried Beef and Green Beans

The fresh produce that is available today makes cooking Asian food much easier. Chinese food or far Eastern food now is not just for restaurants. Home cooks, like me, have a chance to practice all the recipes that used to be confined to specific restaurants. Thanks to the internet, most of the good to excellent recipes are available to all of us. We just need to change a few ingredients to suit our tastes and to adapt to our own health situations. I do not like to consume too much red meat; therefore, most of my recipes are prepared with seafood, chicken, and vegetables. Once in a while, I stumble into some interesting beef recipes, like the one I am introducing today. So I will make a red meat exception because this one has both protein and vegetables and tastes great.

Ingredients:
1/2 lb. beef tenderloin
Marinade:
2 tsp soy sauce
1 tsp cooking wine
1 tbs cornstarch
Vegetables:
1/2 lb. green beans
3 tbs garlic cloves, finely chopped
3 scallions, cut into 1 inch lengths
1/2 tsp salt
1/2 tsp black pepper
1 cup red onions, sliced

Sauce
1/4 cup water
1 tbs soy sauce
1/2 tsp sugar
1 tsp oyster sauce
2 tsp cornstarch
3 tbs oil for stir-frying

Directions:
Finely cut beef across the grain and mix well with the marinade ingredients. I like to add 1 tbs of oil so that the beef can be separated easily during frying.

Trim the green beans and cut them in half crosswise. Bring a saucepan of lightly salted water to a boil and cook the beans for 3 minutes, or until tender crispy.

 Drain, refresh under cold water, and drain again.

 

 

Heat the oil in a nonstick frying pan or wok until very hot. Add garlic and red onions.

Cook briefly and add beef. Cook beef until medium rare.

 Season with salt and black pepper. Add the green beans and the sauce.

 

 

Toss the mixture over the heat until the beans are hot and mix well with the beef. Add green onions and cook for another minute or until the sauce has thickened.

 Remove from heat and serve.