"Green beans are one of my all-time favorite vegetables—I can cook them more ways than ground beef, and this dish showcases them beautifully," writes Sundra Hauck from Bogalusa, Louisiana. Orange juice adds zesty flavor to the sirloin steak and garden-fresh beans.
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- 2 tablespoons sugar
- 1 tablespoon grated orange peel
- 3/4 pound beef top sirloin steak, cut into thin strips
- 1 tablespoon canola oil
- 3 cups cut fresh green beans, cut into 2-inch pieces
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon ground ginger
- 1/8 teaspoon pepper
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons orange juice
- In a large resealable plastic bag, combine sugar and orange peel; add beef. Seal bag; toss to coat. In a large nonstick skillet, stir-fry beef in oil for 5 minutes or until browned.
- In a microwave-safe dish, cover and cook beans in water for 3-5 minutes on high; drain. Add beans to skillet; cook, stirring constantly, until tender.
- In a small bowl, combine the cornstarch, ginger and pepper. stir in the soy sauce and orange juice until smooth. Pour the sauce over beef and beans; toss to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Originally published as Orange Beef and Beans in Light & Tasty June/July 2002, p8
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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