Classic Beef with String Beans
This stir-fry delivers tender beef and crisp-tender green beans coated in a savory sauce. Key elements are high heat, proper ingredient prep, and timing.
Ingredients
- 450 g Beef Flank or Sirloin, thinly sliced against the grain
- 450 g Fresh Green Beans (String Beans), trimmed, ends snapped
- 2 tbsp Soy Sauce (regular, divided)
- 1 tbsp Oyster Sauce
- 1 tbsp Shaoxing Wine or Dry Sherry
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 3 cloves Garlic, minced
- 1 inch Ginger, minced or julienned
- 2 tbsp Cooking Oil (high smoke point), divided
- 1 tsp Cornstarch
- 1 tbsp Water
- Salt & White Pepper to taste (optional)
Preparation
Marinate Beef: Combine sliced beef with 1 tbsp soy sauce, Shaoxing wine, sesame oil, and cornstarch. Mix well, ensuring slices are coated. Let sit 15 minutes.
Prep Green Beans: Blanch beans in boiling water for 90 seconds. Drain and immediately plunge into ice water. Drain thoroughly before cooking. (Alternately, dry-fry beans in a hot wok with minimal oil until seared.)
Make Sauce: Whisk remaining 1 tbsp soy sauce, oyster sauce, sugar, and 1 tbsp water together. Set aside.
Cooking
Stir-Fry Beef: Heat wok/skillet over high heat until smoking. Add 1 tbsp oil. Swirl, then add beef in a single layer. Let sear undisturbed for 30 seconds. Stir-fry briskly until 75% cooked. Remove beef.
Stir-Fry Aromatics & Beans: Add remaining 1 tbsp oil. Add garlic and ginger; stir-fry for 15 seconds until fragrant. Add drained green beans; stir-fry 1-2 minutes.
Combine & Sauce: Return beef and juices to the wok. Pour sauce mixture evenly over ingredients. Stir-fry rapidly for 1-2 minutes, coating everything well, until beef is cooked through and sauce thickens slightly.
Finish: Taste, adjust seasoning with salt/pepper if needed. Plate immediately.
Serving: Best served hot over steamed rice.
