Chinese Beef With Green Beans

Posted byNoriePosted inbeef, Recipe, VegetablesTags:

I love the green beans served at the Chinese buffets especially when they are freshly cooked and the green beans have not wilted from being in the heated tray too long. If you also like them, you may like to try making them.

Marinate thinly sliced beef (about ¼ pound) in:

  • 1 TBS Light Soy sauce
  • 1 tsp. Baking Soda (not Baking Powder)
  • 1/2 tsp. black bean sauce
  • 1 clove of garlic, minced
  • 1 TBS oyster sauce
  • 1 tsp. Sherry or cooking wine
  • ¼ tsp. sugar ot 1 tsp. Aji Mirin

Put the meat and the marinade in a plastic bag and keep in the refrigerator for at least 4 hours.  Overnight is ok.  This will make the beef tender like in the restaurants.  But you also need a tender cut of beef. 

  • 1 lb. or so fresh green beans (the small, rounded green beans are the best to use in this dish)
  • ½ med onion thinly sliced
  • 2 TBS cooking oil
  • 1 TBS cornstarch
  • ½ cup water

When you are ready to cook, separate the meat from the marinade and put the meat in a small bowl with 1 TBS. cornstarch. Reserve the marinade. Cover the meat with cornstarch as well as you can, tossing with your fingers.

Wash and drain the fresh green beans.  Cut the tips and the ends. 

Heat the oil in a wok and stir fry the green beans until the skins start to brown and the skins blister. Remove from the pan and set aside. 

Stir-fry the meat in the same oil, making sure it’s hot again. Stir-fry until meat is done, about 1 minute.  Don’t over cook the meat.  Add the onion and continue stir-frying until onions are soft.

Add the reserved marinade and ½ cup water.  Add the green beans and stir or toss until the sauce is thickened.  Taste and adjust the seasonings. 

This can also be done without the meat, just the seasonings in the marinade. 

The beef can be omitted for the vegetarians or vegans