This is one of my very favorite recipes from Chinese restaurants. It often ends up being quite unhealthy, mostly due to the fact that there is a lot of soy sauce and oil… Although I did splurge and use Jasmine rice instead of brown rice (Trader Joe’s freezer section – already cooked, microwave 3 minutes – it’s fabulous), the rest of this recipe is pretty healthy.

I took bits and pieces from different recipes, and in the end LEFT OUT THE SOY SAUCE (recipe includes it, with an *, to remind you that you can omit) and ended up with this. Quick, easy and beyond favorite recipe!

Click HERE to print the recipe…

BEEF & GREEN BEAN STIR FRY

2 SERVINGS

Sauce

1/3 cup beef broth

*1 Tablespoon organic soy sauce low sodium

1 teaspoon rice wine vinegar

pinch of red pepper flakes if you like

Stir Fry

Canola oil

fresh green beans (two big handfuls of fresh with ends snipped – I used between 1/4-1/3 pound) – dry them so they don’t spit when hit oil.

1/2# stir fry meat (I used sirloin steak, or flank steak)

3-4 scallions (green onions) OR regular onion, sliced thin

Ginger (to your taste, use microplane to grate it – I used about a 1” piece)

Garlic (as much as you like)

Cooked Rice, enough for two servings.

Sesame Seeds (optional) – can toast them or use plain

Directions

The beef and green bean portion cooks quickly, so start it once your rice is almost ready.

Mix ingredients for the broth, set aside.

Heat 1/2 tablespoon of oil in large skillet over high heat. Add green beans, saute for 4 minutes. Then set aside.

Heat 1/2 tablespoon oil in same skillet, add beef. Cook 1 minute WITHOUT MOVING over fairly high heat. Then cook another 3-4 minutes stirring.

Set aside with green beans.

Add a little more oil, add the scallions, ginger and garlic. Saute, stirring, for 30 seconds.

Add the beef and green bean mixture back to the hot skillet.

Add the broth, stir until thickened, about 1 minute, spoon on top of rice.

*I didn’t use soy sauce the second time I made this recipe because I’m not supposed to eat it. We could not tell a difference. I think it’s because I use a good amount of ginger. It was so fabulous – I’ll never add soy sauce again!

Enjoy and I’ll catch you back here tomorrow!