Asian Beef and Bean Stir-fry |
Whip up this simple, succulent stir-fry with savoury gingerroot and garlic—it packs a healthy punch with its lean beef and colourful veggies.
Ingredients
Yields: 2 suppers of 6 main courses or 12 starter course servings.
Per Serving: 1 cup (250 mL) cooked beef mixture
- 1 lb (500 g) lean ground beef sirloin, round or chuck or lean ground beef
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 1/2 tsp (7 mL) minced gingerroot
- 1 carrot, grated
- 1/3 cup (75 mL) drained chopped water chestnuts
- 2 ½ tbsp (35 mL) hoisin sauce
- 2 tbsp (30 mL) soy sauce
- 1/2 tsp (2 mL) pepper
- 1 tbsp (15 mL) cornstarch
- 1 tbsp (15 mL) vegetable oil
- 3 cups (750 mL) trimmed cut green beans
- 1 sweet red pepper, sliced
- chopped roasted peanuts (optional)
Directions
1. Cook beef in nonstick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, gingerroot, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
2. Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan with meat and cook, stirring over medium heat until combined and slightly thickened. Set aside.
3. In seperate large nonstick skillet heat vegetable oil over medium-high heat. Add beans and red pepper; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add the reserved cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired).
Recipe courtesy of the Beef Information Centre. For more recipes and to join the Make it Beef Club, visit www.beefinfo.org.
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Jollie | September 9, 2011 at 10:36 am - §
This is a definite keeper. It's fast and easy to make, tastes delicious. THANK YOU :D