Chinese Beef & Beans
Submitted by H3
A quick Chinese-style stir-fry with thin-sliced round steak and crisp green beans in a savory brown gravy with soy sauce and ginger. On the table in 45 minutes, served over hot rice.
YIELD
1 servingsPREP
15 minCOOK
25 minREADY
45 minThis is weeknight cooking at its most practical: a handful of pantry staples, one skillet, and dinner is on the table before anyone starts raiding the snack drawer.
Thin-sliced round steak gets tossed in a quick marinade of brown gravy mix, soy sauce, sugar, and ground ginger, then seared until browned.
French-style green beans cook separately so they stay snappy and bright, then everything comes together in a savory, glossy sauce over steaming rice.
Nothing complicated, nothing fussy, just a solid meal that delivers.
Kitchen Tips
- Slice the steak as thin as possible. Partially freezing it for about 30 minutes makes this much easier.
- Cook the green beans first and remove them from the pan. This keeps them crisp-tender instead of overcooked and limp.
- Get the skillet ripping hot before adding the beef. You want a hard sear, not a slow steam.
- Serve immediately over freshly cooked rice so the sauce soaks into every grain.
Ingredients
Directions
Slice steak diagonally into thin strips.
Combine contents of gravy mix, soy sauce, sugar and ginger.
Pour over meat; toss to cover.
Heat ½ of the oil in a large skillet.
Add green beans and cook, stirring, 5 minutes until tender and crisp.
Remove from pan.
Heat remaining oil in same pan.
Add steak.
Cook for 3 to 5 minutes, stirring until brown.
Add beans and water.
Cook, stirring until heated.
Serve over hot rice.
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