Beef Stir-fry With Green Beans and Tomatoes
I dear stir chips on busy weeknights and during the dead of summer and this beef and light-green bean stir-fry is no exception! Loaded with veggies and lean poly peptide, nosotros guarantee your family will love information technology, also! (Read more than almost it after the recipe.)
Description
This beefiness & light-green bean stir fry is loaded with veggies and lean protein and is perfect for a busy weeknight meal!
i 1/2 pounds flank or sirloin steak
three tablespoons cornstarch, divided
1 pound light-green beans, trimmed (frozen is fine; if possible, at least partially thaw before cooking)
5–7 green onions (near 1 pocket-sized bunch), chopped (reserve the green ends for a flavorful garnish)
1 red, orange, or yellow bell pepper, sliced
3 cloves garlic, minced
1 teaspoon minced fresh ginger
SAUCE:
i/two cup pear juice (look for it nigh the baby food) or apple juice
1/two cup soy sauce
1/3 loving cup brown carbohydrate
1 teaspoon sriracha sauce
1 teaspoon sesame oil
Whisk together the sauce ingredients and set bated. Prepare aside ii tablespoons of cornstarch and two tablespoons of pear juice as well.
Slice the steak into 1/4″ slices (or slightly thinner if you adopt). Sprinkle them lightly with one tablespoon of cornstarch and toss to coat the steak.
In a big skillet, heat 1-two tablespoons oil (one with a loftier fume point similar grapeseed, peanut, or canola oil) over medium-loftier estrus. Add the steak in a single layer that covers the whole pan and cook 3-v minutes or until the steak is cooked through. Move the steak off to the side of the pan (if it's very large) or transfer it to a plate while y'all cook the veggies so the meat doesn't "boil."
Add the green beans and melt for 2-3 minutes or until they start to become tender-crisp. Add the chopped white ends of the green onions and the bell pepper and cook 1-two minutes more. Add the garlic and ginger and melt until fragrant. Add the steak back to the pan and melt until the steak is heated through.
Turn the heat to high and add the sauce ingredients and bring to a boil. While the sauce is heating, whisk together the reserved cornstarch and pear juice. When the sauce is boiling, add the cornstarch mixture and cook nigh 1 minute or until the sauce is clear and thickened. Remove from rut and serve immediately over hot rice.
blas from the by to when my viii-year-old was a baby 😩
Pretty much my favorite healthy weeknight meals are all stir-fries; I love that I can prep all the ingredients earlier when the solar day when baby Willbo is napping and when I'one thousand non exhausted and overwhelmed in the after-school rush. I honey that they're loaded with fresh veggies and lean proteins, and yet they taste so good that you lot don't feel deprived and sorry. I love that I can feel that nerdy thrill of satisfaction when I utilize up all that produce in my fridge that I bought withactually expert intentions 5 days earlier.
This stir-fry has been a major hit at our house the last few months. Fifty-fifty people who don't like stir-chips (my babysitter and get-to gal Laura), fifty-fifty people who don't like steak (my daughter), even people who don't like green beans (my son), fifty-fifty people who don't like doing dishes (me). Anybody loves information technology. My daughtercried when she ran out of meat. She asked if she could accept information technology for tiffin the next 24-hour interval. I wondered what demon spawn of pleasantries had possessed her.
how to make this beef & green bean stir-fry
To become started, you'll need ane i/2 pounds of flank steak, a sliced colored bong pepper (I had a whole bunch sliced upward, so I just grabbed a few handfuls), a pound of green beans (fresh or frozen; I use frozen because I'm lazy), fresh ginger, fresh garlic, and a agglomeration of green onions (chop upwards the whole bunch and apply the business firm, white ends in the stir fry and the dark-green stems as a garnish).
Then for the sauce, y'all'll need pear juice (look for it near the baby food, but you tin can also sub white grape juice or apple juice), soy sauce, brownish sugar, sriracha, and sesame oil.
Whisk together the sauce ingredients and fix aside. Set aside 2 tablespoons of cornstarch
and two tablespoons of pear juice as well.
Slice the steak into one/iv″ slices (or slightly thinner if you adopt; freezing the meat for xxx-hour before slicing can help make this easier). Sprinkle them lightly with 1 tablespoon of cornstarch
and toss to coat the steak.
In a large skillet, oestrus ane-2 tablespoons oil (one with a high fume signal like grapeseed, peanut, or canola oil) over medium-high estrus. Add the steak in a single layer that covers the whole pan and melt three-v minutes or until the steak is cooked through. Motility the steak off to the side of the pan (if it'southward very large) or transfer it to a plate while yous cook the veggies and then the meat doesn't "boil."
Add the dark-green beans and cook for 2-3 minutes or until they showtime to become tender-crisp. Add the chopped white ends of the light-green onions and the bell pepper and melt i-2 minutes more. Add the garlic and ginger and cook until fragrant. Add the steak back to the pan and melt until the steak is heated through.
Plow the oestrus to high and add the sauce ingredients and bring to a eddy. While the sauce is heating, whisk together the reserved cornstarch and pear juice. When the sauce is humid, add together the cornstarch mixture and cook almost 1 minute or or until the sauce is clear and thickened. Remove from heat and serve immediately over hot rice (this Instant Pot Dark-brown Rice is my get-to, but nosotros also accept white rice in an Instant Pot).
Makes vi servings.
Source: https://ourbestbites.com/beef-green-bean-stir-fry/
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