Beef and green bean stir fry
Ingredients: beef (top blade steak, flank steak, ribeye, or sirloin), salt, garlic powder, ground black pepper, baking soda · 35 min cook time · 450kcal · ~₩11,050
Ingredients
300g beef (top blade steak, flank steak, ribeye, or sirloin), 0.25tsp salt, 0.25tsp garlic powder, 0.25tsp ground black pepper, 0.25tsp baking soda, 2tsp soy sauce, 1tsp dark soy sauce, 300g green beans, 3tbsp vegetable oil, 1tbsp diced garlic, 3개 dried red chilies, 1tbsp Chinese cooking wine, 1tsp toasted sesame seeds, 0.5tsp Sichuan peppercorn powder
Instructions
1. Cut 300g of beef (top blade steak, flank steak, ribeye, or sirloin) into two smaller pieces, then slice them into thin pieces.
2. Marinate the beef with ¼ tsp of salt, ¼ tsp of garlic powder, ¼ tsp of ground black pepper, ¼ tsp of baking soda, 2 tsp of soy sauce, and 1 tsp of dark soy sauce. Mix thoroughly and set aside for 15 minutes.
3. Prepare the green beans by trimming the tips with a knife and cutting them in half. (If they have chewy fibers, snap the tip and pull to remove the fiber first).
4. Turn the heat to medium-low. Add 1.5 tbsp of vegetable oil and the green beans. Add salt early. Sauté patiently over low heat for 8-10 minutes, optionally putting on the lid to help cook them through. Toss once every 30 seconds or so.
5. Once the green beans are tender and slightly roasted, add some diced garlic and dried red chilies (cut open to remove seeds if you prefer less spice). Use the green beans to bury the garlic and chilies. Keep mixing for a couple of minutes or until fragrant.
6. Turn the heat to high and add 1.5 tbsp of vegetable oil. Swirl it around to create a non-stick layer. Add the marinated beef and spread it out. Let it cook until slightly charred, about 2 to 3 minutes.
7. Add a drizzle of Chinese cooking wine from the side of the wok and mix well. Introduce the green beans back to the wok and mix thoroughly.
8. Sprinkle some toasted sesame seeds and optionally ½ tsp of Sichuan peppercorn powder. Give it a final toss.
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