The Recipe Olympics: Chinese Beef and Green Bean Stir Fry



This recipe has been staring me in the face the last couple weeks as it’s waited to be published. Everyday, yummy beef, green beans, and maitake mushrooms seem to call to me from the desktop, begging to be made again…

This simple stir fry comes from one of our good friends, Wei, who brings us simple Chinese cuisine from his homeland. Asian cuisine is something I struggle with as a cook, I’m just not good at making it, but Wei was able to direct me with ease, and point me in the right direction.

Don’t forget to submit your recipes for the Recipe Olympics!

Here’s a few pointers that I live by now: When it comes to stir fry, less is more. Just a couple veggies at most and a protein are usually all you need in one dish. Also, select like vegetables to cook together. Meaning, veggies that have a similar cook time and manner of cooking, either cooked better in water or in oil. Think broccoli and carrots are similar both in their cook times and are better simmered in water. Where as green beans went fairly well with mushrooms as they have a very short cook time, and can be cooked in a small amount of oil. Likewise select a protein that works with your vegetables. Cook everything in one skillet, so if you’re cooking your protein in oil, choose veggies that are best in oil. (Never mix oil and water on the stove unless you want a grease fire.) Cook hot and fast, keep it simple, and you’ll be enjoying a fresh stir fry every time.

Chinese Beef and Green Bean Stir Fry

A light and simple stir fry made in 10 minutes, perfect for dinner or lunch, healthy and satisfying!
Ingredients
6-8oz Thin Sliced Top Round (1″ long pieces)
2 Cups Fresh Green Beans (ends cut or pinched off)
1 Cup Sliced Mushrooms (thick as beans, Maitake, or White)
2-4 Tbs Toasted Sesame Oil (or Vegetable Oil)
2-4 Tbs Soy Sauce (or Teriyaki, or other Stir Fry Sauce)

Directions
Over high heat in a large skillet cook your protein in enough oil to coat bottom of pan, set aside. In same pan sautee veggies with a small amount of oil as needed, then add back protein. End with soy sauce or other stir fry sauce to taste, and you’re done. A little salt and pepper, or even crushed red pepper for spice wouldn’t hurt either. I also threw in a very small amount of onions just for a little extra flavor.

Serves: 2
Time: 15 minutes

Tip: Veggies should not be killed in the process of a stir fry. I find just a couple minutes is all you need to cook that vegetable properly, they’ll still need some life and snap to them, no need to serve soggy veggies.


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7 thoughts on “The Recipe Olympics: Chinese Beef and Green Bean Stir Fry

  1. Looks yummy! I have a love/hate relationship with stir fry. I love stirfry but for some reason since I moved out of my parents house 4 years ago I have the hardest time making it right. I think some of the tips you shared above are some of the reasons I failed. I tend to dump in any and every veggie that I can find, and it took me a while to figure out to cook in oil.
    I would love to have you link this up to my linky party! http://domesticrandomness.blogspot.com/2012/08/new-to-inlinkz-first-linky-party.html

    • I used to fail all the time too, now it’s pretty easy, but I’d love to learn how to make some more sauces. Wei also recommends a bit of a cornstarch slurry at the end to thicken the sauce if needed.

  2. Great advice for making a stir-fry! Very true that it’s important to find vegetables that have similar cooking times. As I found out the hard way, onions and peas are not the greatest combination… either the onion is a bit too crunchy or the peas become mushy.

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