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.
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!