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Stir-Fried Beef 'n' Beans

Stir-Fried Beef 'n' Beans
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
4 ServingsPrep: 10 min. + marinating Cook: 25 min.

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.
© Taste of Home 2013

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Stir-Fried Beef 'n' Beans (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013