Easy to make and very good. Enjoy!
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil
- 1/4 cup chicken broth
- 1 teaspoon vegetable oil
- 1 teaspoon soy sauce
- 1/2 onion thinly sliced
- 1 cloves garlic minced
- this is a wonderful vietnamese stir fry dish with
- 1/4 teaspoon black pepper ground
- 1 lb sirloin tips (up to 1 1/2), thinly sliced (i use roast too)
- 2 cups fresh green beans washed and trimmed (i use skinny french beans)
- Carbohydrate 22.1089858312526 g
- Cholesterol 213.192 mg
- Fat 88.3562458284854 g
- Fiber 7.96112521392241 g
- Protein 97.0416541664089 g
- Saturated Fat 25.5692414827677 g
- Serving Size 1 1 Recipe (802g)
- Sodium 566.830499865744 mg
- Sugar 14.1478606173302 g
- Trans Fat 8.0758023978987 g
- Calories 1277 calories
Step-by-step
- In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil. Add beef, mix well. Set aside.
- In large wok (or large skillet) heat 2 tablespoons oil over high heat for one minute. Add meat; cook and stir for about 2 minutes, or until beef begins to brown. Transfer beef to large bowl, and set aside.
- Heat remaining 1 tablespoon oil in wok. Add onion; cook and stir until tender. Mix in green beans, and add broth. Cover, and reduce heat to medium. Simmer for 4 to 5 minutes, or until beans are tender crisp. Stir in soy sauce and beef. Cook, stirring constantly, for 1 to 2 minutes, or until heated through.
Operating with a single heavy carbon-steel or cast-iron wok requires managing thermal mass efficiently, ensuring that moisture evaporates immediately rather than pooling around the meat. Slicing the sirloin tips thinly against the grain before marinating them in cornstarch and oil creates a protective barrier that seals in internal juices during the initial two-minute searing phase over high heat. When executing rapid high-heat cookery, keeping all components prepped within arm's reach prevents overcooking the protein while the aromatics sweat.
Managing Leftovers and Textural Integrity
Reheating cooked beef and green bean stir-fry presents distinct textural challenges, particularly regarding the tender-crisp bite of the beans. Storing the dish in an airtight glass container within the refrigerator for up to three days keeps the components safe, though the vegetables will soften slightly as they absorb residual soy sauce and chicken broth. To prevent the beef from toughening into leather when reheated, avoid the microwave entirely and instead toss the mixture into a smoking-hot skillet with a splash of water for precisely sixty seconds.
Second-Day Transformations
Transforming chilled leftovers into an entirely new meal requires leveraging the existing umami base of soy sauce, garlic, and black pepper. Folding the cold beef and bean mixture into freshly steamed jasmine rice creates a savory fried rice dish where the grains absorb the rendered fats. Alternatively, chop the ingredients finely and incorporate them into a beaten egg mixture for a quick, high-protein omelet that utilizes the bold seasoning without requiring additional salt.
