Occasionally, a dish like the beef and green bean delight crosses your path, impressing not only with its mouthwatering taste but its uncomplicated preparation too. This savory symphony of succulent beef slices and crisp green beans serves up both comfort and zest in a single pan. Furthermore, its adaptability for meal prep crowns it a cherished choice for busy weeknight warriors.
Interestingly, the technique of cooking ensures that the green beans adopt a distinctive texture, allowing them to embrace the sauce more effectively. This not only enhances their taste but also provides a delightful contrast to the succulent beef.
A Dash of Insight
For those new to Asian cuisine, Shaoxing wine plays a significant role in Chinese cooking. It adds a depth of flavor that’s rich and nuanced, making ordinary dishes come alive. Moreover, using low sodium stock and controlling the amount of soy sauce gives you better command over the saltiness of the dish. Remember, you can always add, but you can’t take away!
For Beef & Its Marinade:
- 1 pound flank steak (thinly sliced)
- 1/4 teaspoon baking soda (optional for tenderness)
- 3 tablespoons water
- 1 1/2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon oyster sauce
The Flavorful Sauce:
- 1/2 cup low sodium chicken stock
- 1 1/2 teaspoons sugar (or its brown variant)
- A mix of light (1 1/2 tablespoons) and dark (1 teaspoon) soy sauce
- 1 tablespoon oyster sauce
- A hint of sesame oil (1/4 teaspoon)
- 1/8 teaspoon white pepper for that subtle kick
Completing the Dish:
- 3 tablespoons vegetable oil (separated for different steps)
- 1 pound fresh string beans (neatly trimmed and halved)
- 2 cloves garlic (finely minced)
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch (blended smoothly with 3 tablespoons/45 ml water)
- Tenderize the beef by marinating it with baking soda and water. Once absorbed, introduce cornstarch, oil, and oyster sauce. Allow this mix to sit and work its magic for 30 minutes.
- As the beef rests, concoct your sauce by amalgamating the listed ingredients. Keep this aromatic mixture aside.
- With your wok scorching hot, sear the beef quickly till it gains a beautiful brown hue. Retrieve and reserve.
- In the same wok, with a bit more oil, toast the green beans till they boast a scorched look and crinkled texture.
- Add the garlic, followed by the Shaoxing wine – pouring it around the wok’s edges for that delightful sizzle.
- Welcome the sauce back into the wok, letting it simmer and mingle with the wok’s inherent flavors.
- As the sauce bubbles, stir in the cornstarch mix. Once thickened, reincorporate the beef, ensuring everything is well-coated and harmonized. A bed of steamed rice is all you need to complete this feast!
The balance between the juicy beef and the textured beans, coated in a sauce that’s a play of savory and aromatic notes, creates an experience that’s both comforting and gourmet. Whether a weeknight dinner or a special weekend treat, this dish never fails to impress.