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Stir-Fried Beef 'n' Beans Recipe

Stir-Fried Beef 'n' Beans Recipe photo by Taste of Home

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Garlic, ginger and soy sauce lend a robust flavor to this meaty marinated dish. My mother-in-law took cooking lessons while living in Japan and brought back this recipe. It has become a favorite of family and friends...even those who don't usually eat green beans. -Kristine Lowry, Bowling Green, Kentucky

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Stir-Fried Beef 'n' Beans Recipe

Prep: 10 min. + marinating Cook: 25 min.

Yield: 4 Servings

10 25 35

Ingredients

1/4 cup cornstarch
1/2 cup soy sauce
2 tablespoons water
4 teaspoons minced fresh gingerroot
4 garlic cloves, minced
4 tablespoons canola oil, divided
1 pound beef top sirloin steak, cut into 1/4-inch strips
1/2 pound fresh green beans, cut in half lengthwise
1 teaspoon sugar
1/2 teaspoon salt
Hot cooked rice

Directions

In a small bowl, combine the cornstarch, soy sauce, water, ginger, garlic and 2 tablespoons oil until smooth. Set aside 1/2 cup. Pour the remaining marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 25-30 minutes.
Drain and discard marinade from beef. In a wok or skillet, stir-fry beef in remaining oil for 4-6 minutes or until browned. Remove and keep warm.
In the same skillet, stir-fry the beans, sugar and salt for 15 minutes or until crisp-tender.Stir in the beef and reserved marinade. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 4 servings.

Originally published as Stir-Fried Beef 'n' Beans in Taste of Home June/July 2002, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Stir-Fried Beef 'n' Beans

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Reviewed on Jan. 22, 2011 by jenrich48

Way too salty, inedible

Reviewed on May. 19, 2010 by katlaydee3

I really think there must be some errors in the measurements or ingredients or something. This recipe was not even edible. There is no way this would make it past the test kitchen much less, be a prize winner as written.

Reviewed on Oct. 12, 2009 by sandyshores

I have been making this recipe for years. I love the flavor! I definately use low sodium soy sauce & do not add the salt while stir frying the green beans. I also use Olive Oil instead of Canola Oil. My whole family loves this one!

Reviewed on Jul. 01, 2008 by badkitty

I don't know how this one made it past the test kitchen!

Reviewed on Jul. 01, 2008 by badkitty

I agree....this dish comes out too salty and dry-not enough sauce. I would not make this again.

Reviewed on Feb. 17, 2008 by lmvcj2

This comes out too salty. The recipe should ask for low sodium soy sauce and no additional added salt.