Stir-Fry Beef with Green Beans & Mushrooms

Main, Meat | January 29, 2016 | By

I’m a stir-fry freak! (Just sayin’.) I think the wok was one of the greatest inventions ever! I use it quite often, mostly for nights when I have tons of fresh veggies in the fridge that need to be eaten. Adding a protein, like in this stir-fry beef recipe, completes the meal. Use this recipe as your “template” for creating stir-fry meals using whatever is in your fridge!

Stir-Fry Beef with Green Beans & Mushrooms
 
Author:
Serves: 4
Ingredients
  • 2½ tablespoons soy sauce
  • 1 tablespoon rice wine
  • 2 teaspoons cornstarch
  • ¼ teaspoon black pepper
  • 1 pound top round steak, cut into ¼-inch thick slices
  • 1 pound fresh green beans, trimmed
  • 1 tablespoon canola or vegetable oil
  • 2 cloves garlic, minced
  • 1 Thai chili pepper, sliced thinly or ¼ teaspoon red pepper flakes
  • 2 oz. sliced shitake mushrooms or button mushrooms
  • 1 teaspoon grated fresh ginger
  • 1½ tablespoons fish sauce
  • ¼ teaspoon freshly ground black pepper
  • 2 cups white sticky rice
Instructions
  1. In a medium bowl, whisk together cornstarch, soy sauce, and rice wine until the cornstarch is dissolved. Add the beef, sprinkle with pepper and toss to coat. Set aside for 10 minutes.
  2. Meanwhile, cook green beans in a large pot of boiling water for maximum 3 minutes, just cooked but still crisp tender. Drain and "shock" the beans in an ice bath for 3 minutes to maintain its color. Drain beans and set aside. Heat a wok over high heat and add the oil until it ripples in the pan. Stir fry the beef evenly in the wok for 1 to 2 minutes until seared. Cook another 1 minute until just done. Transfer to a plate and set aside.
  3. Add the garlic, chili pepper, and ginger to the wok and stir fry about 20 seconds. Add the mushrooms for another 2 minutes. Add the green beans and stir fry for another 1 minute. Return the beef to the pan and add the fish sauce, the remaining ½ tablespoon of soy sauce, and the black pepper. Combine together well. Serve with sticky white rice.

Asian Beef Skewers with Peanut Dipping Sauce

Main, Meat | January 25, 2016 | By

This is one of those recipes that you wish you’d made for last week’s dinner party! It’s not brain surgery, but it will make you look like a five-star chef (well, maybe a four-star chef). Selecting the right beef is the key here. I like to use a cut of beef that’s lean, yet tender. Often times, I’ll use beef tenderloin because it’s my favorite cut. But that can be pricey! Flank steak works perfectly as well. This dish is great for a pick-up starter or as a main served with a side salad and sticky rice.

Asian Beef Skewers with Peanut Dipping Sauce
 
Author:
Serves: 6
Ingredients
For the Skewers
  • ¼ cup reduced sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 3 tablespoons sherry
  • 1 tablespoon honey
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
  • 1 ½ pounds flank steak
  • Wooden skewers
  • Sesame seeds
For the Sauce
  • ¼ cup light soy sauce
  • ¼ cup rice wine vinegar
  • ½ teaspoon grated fresh ginger
  • 2 tablespoons peanut butter
  • 1 tablespoons lime juice
  • ¼ teaspoon red chili flakes
Instructions
  1. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, honey, green onions, garlic, ginger, and red pepper flakes.
  2. Cut flank steak across grain on a diagonal into ¼-inch pieces. Place meat in a large sealable plastic baggie. Pour sauce mixture over meat and refrigerate at least 2 hours, or overnight.
  3. Soak skewers in water for at least 30 minutes. Preheat an outdoor grill on high heat. Thread the meat onto skewers.
  4. Grill skewers 3 minutes per side for medium to medium rare, or to desired doneness.
  5. Garnish with sesame seeds and chopped scallions. Serve with dipping sauce.
Peanut Dipping Sauce
  1. Add all ingredients into a food processor or blender until well-blended. Serve on the side with beef skewers.
Notes
You can use any tender beef for this recipe.

Adapted from: Vivan Chu