Beef and Green Bean Stir-Fry
- 1/4 cup tamari soy sauce
- 1/4 cup white wine
- 1 tablespoon honey
- 2 large cloves garlic, minced
- 1 pound lean steak, sliced thinly
- 2 cups green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons peanut or sesame oil, divided
- 1 tablespoon arrowroot powder or cornstarch
- 1/2 cup thinly sliced red onion
- 1 red bell pepper, seeded and chopped
- 1/4 teaspoon ground black pepper
- Cooked jasmine rice or Japanese soba noodles
Whisk together tamari, wine, honey, garlic and pepper in large bowl.
Add steak and toss to coat.
Cover and refrigerate at least 1 hour and up to 4 hours.
Blanch green beans in large pot of boiling water for 2 minutes.
Drain. Rinse under cold water; drain well.
Heat 1 tablespoon of the oil in heavy large wok or skillet over medium-high heat.
Drain meat well, reserving marinade.
Add arrowroot to reserved marinade and stir until smooth; set aside.
Add steak to wok or skillet and stir-fry until almost cooked through, about 2 to 3 minutes.
Remove to a plate and set aside.
Add the remaining tablespoon of oil to the skillet.
Add onion, red pepper and green beans.
Stir-fry until crisp-tender, about 2 to 3 minutes.
Return beef to the skillet. Cook until the meat is done, another minute or two.
Stir the reserved marinade and add to the skillet.
Stir until sauce thickens and coats meat and vegetables, stirring constantly, about 2 minutes.
Serve over rice or noodles.
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- 1/4 cup tamari soy sauce
- 1/4 cup white wine
- 1 tablespoon honey
- 2 large cloves garlic, minced
- 1 pound lean steak, sliced thinly
- 2 cups green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons peanut or sesame oil, divided
- 1 tablespoon arrowroot powder or cornstarch
- 1/2 cup thinly sliced red onion
- 1 red bell pepper, seeded and chopped
- 1/4 teaspoon ground black pepper
- Cooked jasmine rice or Japanese soba noodles