Beef and green bean stir fry

    Beef and green bean stir fry

    (14)
    3saves
    2hr55min


    8 people made this

    About this recipe: A delicious beef and green bean stir fry dish, flavoured with mint, Thai sweet basil and coriander. For maximum flavour, marinate the steak the night before you want to cook the dish. Serve with freshly cooked rice.

    Ingredients
    Serves: 6 

    • 4 tablespoons olive oil
    • 4 cloves garlic, finely chopped
    • 1 (2.5cm) piece fresh root ginger, finely chopped
    • 4 tablespoons fish sauce
    • 4 tablespoons low salt soy sauce
    • 1 dash sesame oil
    • 900g beef steak, sirloin or fillet, thinly sliced
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, finely chpped
    • 3 spring onions, cut into 5cm pieces
    • 1 large onion, thinly sliced
    • 250g frozen fine whole green beans, partially thawed
    • 125ml low salt beef stock
    • 2 tablespoons lime juice
    • 1 tablespoon chopped fresh Thai basil
    • 1 tablespoon chopped fresh mint
    • 1 pinch crushed chillies or to taste
    • 1/2 teaspoon ground black pepper
    • 4 tablespoons chopped fresh coriander

    Method
    Prep:30min  ›  Cook:25min  ›  Extra time:2hr marinating  ›  Ready in:2hr55min 

    1. Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce and sesame oil in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for 2 hours. Remove the steak from the marinade and shake off excess. Discard the remaining marinade.
    2. Heat vegetable oil in a large frying pan over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the frying pan if needed. Stir in 2 cloves of garlic, spring onions and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef stock, lime juice, basil, mint, crushed chillies and pepper. Return steak to frying pan and toss to combine. Remove from heat and toss in coriander .

    Thai basil

    Has a different flavour compared to Italian basil. It can be found in Chinese/Oriental stores. If unavailable, use Italian basil.

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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (14)

    by
    4

    I knew I took a risk subbing chicken because the marinade seemed more suited for beef. Even though I used only 1lb thin cut chicken, I didn't change the rest of the portions. Fresh beans cooked for a minute in the micro, left out the cilantro and added an extra dash of red pepper. Served with lime flavored basmati rice. I hoped the basil & mint flavors would come thru in the final dish like it does in Pho, but maybe it's different when cooked this way vs. soup. Overall mine was a healthy dish packed with a lot of ingredients but not much excitement, so I may try again with beef.  -  09 Aug 2010  (Review from Allrecipes US | Canada)

    by
    3

    While the recipe steps were written unclearly and I had to rewrite them....this dish was superb. I add sliced carrots to give it some color. My teenage sons raved and ask for me to make it again.  -  06 Feb 2011  (Review from Allrecipes US | Canada)

    by
    2

    I don't eat meat so tried it with tilapia... the marinade was a bit too strong for the fish. The veggie sauce was great.  -  17 Jun 2010  (Review from Allrecipes US | Canada)

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