Serving
(click to enlarge)

Beef with Green Beans
China

Serves:
Effort:
Sched:
DoAhead:  
2 main  
***
1 hr  
Prep

A delicious combination, with sauce distributed by the bean threads. A little more complex than many stir fries, but worth it. I definitely prefer the flavor and texture of green beans to long beans in this dish (see Note-3).




14
3
6
----
1/8
1-1/2
1
1/2
1/4
----
1-1/2
1
1/2
1/4
1/4
1
oz
oz
oz
---
in
T
T
t
t
---
T
T
t
c
c
T
Beef lean (1)
Bean Threads (2)  
Green Beans (3)
--- Marinade
Ginger Root
Soy Sauce
Rice wine (4)
Sugar
Pepper, black
----------
Oil
Oil
Salt
Stock
Stock (more)
Rice Wine
Prep   -   (35 min - 20 min work)
  1. Slice BEEF across the grain about 1/8 inch thick. Cut slices into narrow strips between 1/8 and 1/4 inch wide. This is easier if beef is chilled stiff in the freezer for about 30 minutes.
  2. Slice GINGER very thin and chop very fine. Mix all Marinade items (I usually leave out the sugar) and massage into Beef. Set aside to marinate for at least 20 minutes, turning once or twice.
  3. Soak BEAN THREADS in warm water for about 1/2 hour, drain and set aside.
  4. Tip and tail GREEN BEANS and cut into 2 inch lengths. Parboil in boiling water until just tender, refresh in cold running water and set aside.
RUN   -   ()
  1. In a spacious sauté pan or wok heat 1-1/2 T Oil very hot over high heat. At the first faint wisp of smoke stir in the Beef. Fry stirring until all raw color is gone and exuded liquid has evaporated. Remove from the pan with a slotted spoon and keep warm.
  2. Add 1 T Oil to the pan. Heat and stir in Green Beans, sprinkling with the Salt. Fry stirring over high heat for about 1-1/2 minutes, then stir in 1/4 c Stock and cook stirring another 1 minute. Remove the beans from the pan with a slotted spoon and mix with the beef.
  3. Stir another 1/4 c Stock into the pan, then the Bean Threads. Cook stirring for about 2 minutes until heated through, then scoop them out with a slotted spoon and arrange them on the serving plate. Keep warm.
  4. Return the Beef mix to the pan and cook stirring on high heat for about 15 seconds, then sprinkle the Rice Wine over. Toss for a few seconds to blend flavors.
  5. Arrange the Beef mix and any remaining sauce on top of the Bean Threads.
  6. Serve immediately.
NOTES:
  1. Beef:   Weight is for boneless with all excess fat and membranes removed. Chuck or brisket work fine.
  2. Beans Thread Noodles:   I use medium size bean threads rather than the thinnest ones. Soak in warm water for at least 1/2 hour (or 1/4 hour for the thinnest kind). Don't confuse these with similar looking rice sticks - totally different. The bean threads will be twice the weight after soaking.
  3. Green Beans:   Which to use, green beans or long beans? Long beans are native to Asia and are much used in southern China and Southeast Asia. Green Beans are native to the Americas and introduced into China by Europeans. On the other hand, long beans are tropical and subtropical so probably were not grown in much of China. Green beans are now widely grown there and have been adopted into the cuisine. I have other recipes for beef and long beans so I'm using green beans here, and prefer them for this recipe..
  4. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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