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Beef and Green Bean stir fry

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What a hectic week! Between finishing school, starting to THINK about packing for 3 weeks in Colorado, and ramping up race training, (and maybe a small addiction to Candy Crush Saga) I’m extremely busy. I’m in that weird space of time where I don’t want to buy a weeks’ worth of groceries because we will be gone but I can’t eat only the pantry cans for the next few days. I need some variety and fresh food in there somewhere. I had the beef in the freezer and I knew just what to do. Look up something from Cooking Light! I also wanted something fast. While this looks like a lot of steps, it moves quickly. I would recommend having all ingredients out, measured, cut, and ready to throw in a pan.

This is also extremely versatile. If you want a little more heat, add some red pepper flakes. If you want a touch of sweet, a splash of orange juice pairs well with the garlic and ginger. I have never added green beans to my stir fry, but it was a great addition! I liked the crunch and honestly, a new way to add more vegetables to stir fry.

Also, here’s a tip for amazing tender beef. Grab a can of Dr. Pepper or Coke. Not the diet stuff, but the regular sugar cola. It really doesn’t matter the brand. You’re looking for Phosphoric acid as the main ingredient. Pour it over the sirloin strips with whatever dry seasoning you like. Leave for a few hours, no more than 8. The acid breaks down the meat and when you quick cook it, creates a tender caramelized beef that readily takes on the flavors of the garlic and ginger. I did not do this for this recipe because I wanted to stay as true to it as possible (Gluten free changes are non-negotiable).

~beef

Ginger, Beef, and Green Bean Stir Fry

  • 3 tablespoons gluten-free tamari (soy sauce)
  • 2 to 3 teaspoons chili garlic sauce
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 teaspoons dark sesame oil, divided
  • 1/4 cup finely chopped green onions
  • 2 tablespoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 pound boneless sirloin steak, cut into 1/4-inch strips
  • 5 cups (2-inch) cut green beans (about 1 1/4 pounds)
  • 1 cup total of red/green/yellow bell pepper strips
  • 3/4 cup (2-inch) slices green onion tops
  • 2 cups hot cooked white rice

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    1. Combine tamari sauce, broth, chili-garlic sauce in a bowl, stirring well with a whisk. Set aside.
    2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
    3. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds.
    4. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.
    5. Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat.
    6. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently.
    7. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan.
    8. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly.
    9. Remove from heat. Serve with rice (optional. I left this part out. Rice does not like me)