Beef and Green Bean Stir Fry Recipe

Cook Time: 10 minutes

Ingredients:

• 1 pound sirloin or sirloin tip, sliced thinly across the grain
• 1 teaspoons baking soda
• 3 tablespoons cornstarch
• 1/3 cup water
• 1 teaspoon sugar
• 6 tablespoons soy sauce
• 1 tablespoons Shaoxing wine
• 1/4 teaspoon Chinese 5-spice powder
• 1/8 teaspoon ground white pepper, or to taste
• 2 tablespoons vegetable oil, or more as needed
• 2/3 cup vertically sliced onion (about 1/2 onion)
• 1/2 cup matchstick-cut carrots
• 1 (1 pound) package frozen French-cut green beans, thawed
• 4 cloves garlic, minced
• 1 (2-inch) piece fresh ginger, peeled and grated
• 1 cup beef stock or broth
• 1 teaspoon sesame oil, or to taste
• 2 cups hot cooked rice or cauliflower rice to serve
• 1 teaspoon sesame seeds (optional)

Directions:

1. Spread the sirloin strips on a plate or shallow bowl in a single layer. Sprinkle the baking soda over the strips and toss lightly to coat. Refrigerate for 20 minutes.
2. Rinse the meat strips with tap water and blot dry with paper towels.
3. In a small mixing bowl, stir together the cornstarch and water until smooth, ensuring there are no lumps. Add the sugar, soy sauce, Shaoxing wine, Chinese 5-spice powder, and white pepper. Stir to combine.
4. Remove all but 2 tablespoons of the liquid mixture and set it aside. Add the meat strips to the remaining 2 tablespoons of liquid and toss to coat.
5. Heat vegetable oil in a large skillet or wok over high heat. Add the meat slices, spreading them flat. Cook undisturbed for 1 minute, then stir and cook for another minute.
6. Stir in the onion slices, julienned carrots, and green beans. Cook while stirring constantly for 1-2 minutes.
7. Add the minced garlic and grated ginger. Cook and stir for about 30 seconds, then add the reserved liquid mixture along with 1 cup of stock or broth. Stir frequently until the vegetables are tender-crisp and the sauce is bubbly, about 1-2 minutes.
8. Stir in sesame oil to taste, and remove from heat.
9. Serve the stir-fry over hot cooked rice or cauliflower rice. Garnish with sesame seeds, if desired.

Nutrition Facts (per serving):

Nutrition Information	Per Serving
Calories	619
Total Fat	29g
Saturated Fat	8g
Cholesterol	106mg
Sodium	1952mg
Total Carbohydrate	48g
Dietary Fiber	6g
Total Sugars	9g
Protein	39g
Vitamin C	15mg
Calcium	119mg
Iron	5mg
Potassium	880mg

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by: Brenda Venable

History and Origin

The stir fry technique dates back to ancient China, with its origins in the Han Dynasty (206 BC 220 AD). Stir frying was developed as a quick and efficient cooking method, ideal for the fast-paced lifestyle of ancient Chinese societies. Over time, stir fry dishes have spread across the globe, evolving with local ingredients and tastes. The combination of beef and green beans in this dish reflects the versatility of stir-fry recipes, which often feature a balance of protein and vegetables, offering both nutritional value and delightful flavors.

Regional Characteristics

This recipe, like many traditional Chinese stir-fries, highlights the balance of salty, sweet, and umami flavors. The use of Shaoxing wine and Chinese 5-spice powder is particularly indicative of eastern Chinese cuisine, where such ingredients are staples. The inclusion of green beans, however, offers a more global touch, as green beans are popular worldwide. In China, stir-fries are a common feature in both home kitchens and restaurants, typically served alongside rice to complete the meal.

Differences from Similar Dishes

Compared to other stir-fry recipes, this Beef and Green Bean Stir Fry stands out due to its distinctive marinade, which includes baking soda, cornstarch, and a unique blend of Shaoxing wine and Chinese 5-spice powder. The use of these ingredients creates a tender and flavorful beef that contrasts nicely with the crispy green beans and onions. Unlike many stir-fries that use heavier sauces, this recipe opts for a lighter broth-based sauce, allowing the fresh ingredients to shine while still offering a rich, savory taste.

Where It Is Typically Served

Beef and Green Bean Stir Fry is commonly served in Chinese restaurants, particularly in regions where stir-fry dishes are popular, such as the eastern and southern parts of China. It is also a favorite in Westernized Chinese cuisine found in many Chinese-American restaurants. In Chinese households, stir-fries are often enjoyed as part of a family meal, accompanied by steamed rice or noodles. In the West, it is typically served as a quick dinner option, perfect for busy weeknights.

Interesting Facts

The practice of stir-frying was born out of necessity in ancient China. The wok, a traditional cooking vessel, was designed for stir-frying because of its ability to quickly and evenly distribute heat. This technique not only helped save time but also preserved the nutrients in the ingredients. Moreover, stir-frying became popular as a way to maximize flavor and minimize the use of fats, making it an early form of healthier cooking.

Another interesting fact is the use of Shaoxing wine, which is considered one of the most important ingredients in Chinese cooking. This rice wine adds depth and complexity to the dish. It is so revered in Chinese cuisine that it is often used in everything from marinades to soups and sauces. Interestingly, it has a similar role in cooking to that of wine in French cuisine, where it adds both flavor and an element of sophistication to dishes.

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