Dana and I love Chinese Takeout. Â However, the last time we ordered from our favorite joint we got sick. Â So we have halted on our orders. Â So I decided to try to make one of our favorite dishes at home. Â Beef with String Beans is simple, delicious and could not be that hard to replicate. Â I was half right and half wrong. Â It was simple, it was not that hard to make, but replicating took a little bit of work.
Beef with String Beans
- Beef with Marinade
- 1 pound, flank steak or flat iron steak
- 2 tbs rice wine
- 1 tbs cornstarch
- 2 tbs vegetable oil
- String beans with Sauce
- 16 oz string beans
- 3 cloves garlic
- 2 tsp ginger
- 1/2 cup chicken stock
- 2 tbs soy sauce
- 2 tsp brown sugar
- 1 tbs cornstarch
- pinch pepper
Rinse the beef and then thinly slice it against the grain.
In a zip top bag add the marinade ingredients and mix around. Â Then add the beef slices and mix. Â Let sit for 30-45 minutes.
Bring a large pan of salted water to a boil and then blanch the string beans for 2 minutes. Â Remove from the pan and run under cold water or place into a bath of ice water. Â Strain the beans and set aside.
Heat a wok or large skillet over high heat. Â Add 2 tbs of vegetable oil to the pan and let sit for 30 seconds. Â When the oil starts to lightly smoke add the garlic.
Stir for 10 seconds or so and then add the beef. Â Â Stir-fry for a couple minutes or until the beef is cooked.
Remove the beef from the pan. Â Add 1/4 cup of water to the hot pan and using a wooden spatula scrape the dark bits from the pan. Â Pour out the water and place the pan back on the stove over high heat.
In a medium bowl, combine the sauce ingredients. Â Stir well to make sure that the cornstarch is mixed into the sauce.
Add 2 tbs of oil and then wait for about 30 seconds for the oil to heat up. Â Then add the string beans.
Stir-fry for a minute or two and then push the beans up to the sides of the pan. Â Add the sauce to the center of the pan. Â Allow the sauce to boil and thicken and then stir the string beans into it.
Add the cooked beef and stir. Â Allow the beef to heat back up and incorporate into the sauce.
Serve hot over steamed rice.
This was excellent. Â Dana gave it two thumbs up. Â She is a hard critic so this was quite the endorsement.
Excellent "make home" version, Rex!