A number of years ago, Trevor lived in South East Asia, and every now and again, he craves the flavors. So I try to make things that remind him of the food he ate there.
Beef and green bean stir-fry is one of those dishes he loves with a big heaping bowl of rice. I prefer no rice, so try it out and let me know which way you like it more.
Beef and Green Bean Stir-fry
- 2 teaspoons cornstarch
- 1.5 tablespoons soy sauce, divided
- 1 pound flank steak, cut into 1/4-inch slices
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 pound green beans, trimmed
- 1/2 cup water
- 1/4 teaspoon freshly ground black pepper
- 1 spring onion, chopped
- 1 teaspoon fish sauce
- In a medium bowl, stir together the cornstarch and the soy sauce until the cornstarch dissolves. Add the beef and toss to coat. Let stand for 10 minutes.
- Heat a large pan over high heat with oil. Add the beef and spread it out in a single layer. Cook 4-5 minutes until the pink is mostly gone. Transfer to a plate and set aside.
- In the same pan, add the garlic and stir-fry very briefly (about 20 seconds). Add the green beans and stir for another minute. Add the water and cover. Allow the green beans to steam for 3 to 4 minutes, or until they are crisp-tender and the water has evaporated.
- Return the beef to the pan and add the fish sauce, the remaining 1/2 tablespoon of soy sauce, and the black pepper. Stir so that everything is well coated, then turn off the heat. Transfer to a plate, top with chopped spring onions and serve over rice, if desired. Enjoy!