Beef & Green Bean Stir-Fry
Yield
servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
green beans
trimmed and left whole |
|
| 1 | 14 ounce |
beef, flank steak (london broil)
cut in thin strips |
|
| 1 | tablespoon |
ginger
fresh, grated |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | teaspoons |
vegetable oil
|
|
| ½ | cup |
beef stock
reduced sodium |
|
| ¼ | cup |
peanut butter
creamy |
|
| 3 | tablespoons |
red wine vinegar
|
|
| 3 | tablespoons |
soy sauce, light
to taste |
|
| 2 | teaspoons |
sesame oil
dark, asian |
|
| 1 | tablespoon |
peanuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
green beans
trimmed and left whole |
|
| 1 | 14 ounce |
beef, flank steak (london broil)
cut in thin strips |
|
| 15 | ml |
ginger
fresh, grated |
|
| 1 | each |
garlic cloves
minced |
|
| 1E+1 | ml |
vegetable oil
|
|
| 118 | ml |
beef stock
reduced sodium |
|
| 59 | ml |
peanut butter
creamy |
|
| 45 | ml |
red wine vinegar
|
|
| 45 | ml |
soy sauce, light
to taste |
|
| 1E+1 | ml |
sesame oil
dark, asian |
|
| 15 | ml |
peanuts
chopped |
|
Directions
Cook beans in large pot boiling water until tender, about 6 minutes; drain.
Stir fry beef, ginger and garlic in hot oil in skillet 3 to 5 minutes.
Whisk broth, peanut butter, vinegar, soy and sesame oil in small bowl.
Add to beef; cook until mixture boils and thickens slightly.
Add beans; heat.
Transfer to platter; sprinkle with peanuts.
Serve.
