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Green Bean-Beef Stir Fry

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Today, everyone in my house was feeling better except me.  When the topic of lunch came up there rang a resounding chorus of, “Not more soup!”  While soup still sounded good to me, I bit the bullet and used most of my remaining energy to throw together a quick stir fry.  Those long beans that I though might become a snack became lunch.  Then I tossed in a few other vegetables that were waiting for inspiration in the fridge and pantry.  Buster did most of the stirring.  This probably wouldn’t have happened without his help.

I am always on the lookout for cheap steaks from the reduced bins at the grocery store to keep in the freezer for a stir fry or fajitas.  Today the one I had was a little bigger than I normally use.  I also like to put more green beans in this recipe than I had on hand, but that really is just my preference.  You might think it was perfect just the way it turned out.

Beef Stir Fry

The trick to a good stir fry is to cook quickly at a hot enough temperature in small batches.  If you get the pan too full, the juices from the vegetables will accumulate and boil instead of fry.

Green Bean-Beef Stir Fry
3 cups uncooked brown jasmine rice
2 Tbsp sesame oil
1 inch knob of ginger, minced
2-3 cloves garlic, minced
3 carrots, cut in matchsticks
1 to 1/2 lbs cheap steak of your choosing, thinly sliced
1/2 lb long beans or green beans trimmed into 2 inch lengths
4 oz mushrooms, sliced
1 bunch green onions, cut on the bias in 1 1/2 inch pieces
1 small can bamboo shoots, drained
1 Tbsp dulse flakes (optional)
3-4 Tbsp Coconut Aminos (optional, sometimes I’m out and don’t worry about this ingredient)
Salt to taste

Cook the rice according to package instructions.

Heat the oil over medium-high heat in your wok or deepest skillet.  Stir fry the ginger, garlic, and carrots with a pinch of salt for 3-4 minutes until beginning to be tender.  Add the beef and another pinch of salt to the pan and fry 3-4 more minutes until the beef is cooked.  Remove the beef mixture to a plate and set aside.

Drzzle a little more oil into the pan, then add the green beans and another pinch of salt.  Stir fry for one minute and add the mushrooms.

After another 2 minutes add the green onions, bamboo shoots, and dulse flakes.  Stir fry for 1-2 more minutes.

Return the meat to the pan and drizzle with coconut aminos.  Cover with the lid for 1-2 minutes.

Serve over rice and enjoy!


2 responses »

  1. Pingback: February 2 – Weekly Menu | Seasonally Vegan

  2. Pingback: Broccoli Cashew Stir Fry | Seasonally Vegan

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