Stir-Fried Medley
Submitted by apachelady30
Ground beef, silky egg pancake strips, and green beans tossed in a soy-sherry-ginger sauce over hot rice. A budget-friendly weeknight stir-fry that feeds four without fuss.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minNot every stir-fry needs a trip to the specialty store. This one raids your fridge and freezer and still puts something genuinely satisfying on the table.
Ground beef gets browned up with green onions, then combined with green beans and a quick soy-sherry-ginger sauce that thickens into a glossy coat.
The real trick here is the egg pancake. You cook beaten eggs into a thin crepe, slice it into ribbons, and fold those silky strips back into the finished dish.
It adds protein, texture, and a touch of elegance to what’s otherwise a straightforward, no-excuses weeknight dinner.
Kitchen Tips
- Cook the egg pancake on low heat and let it set slowly. You want a thin, even layer with no browning, almost like a crepe.
- Frozen green beans work great here. Thaw them first and pat dry so they don’t dump water into the skillet and stall the browning.
- Drain the fat from the beef before adding the sauce. Ground beef throws off a lot of grease and it’ll make the sauce slick instead of glossy.
- Slice the egg strips thin (about a quarter inch) so they mix evenly into the dish and you get a little ribbon in every bite.
Ingredients
Directions
In small bowl, combine water, cornstarch, soy sauce, sherry, sugar and ginger.
Set aside. In cup, beat eggs. In skillet, heat oil, tilting pan to coat bottom with oil.
Add eggs and let them spread to a thin layer.
Cook eggs until bottom is set into a pancake.
Turn egg pancake and cook until top is set.
Transfer pancake to cutting board and cut into ¼ inch wide strips.
In same skillet, cook beef until well browned. Add green onions.
Cook l min.
Drain off fat. Add green beans and soy-sauce mixture to beef.
Cook, stirring constantly, until thickened.
Stir in egg strips. Serve over rice.
Serves 4.
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