Beef and Flat Bean Stir Fry

Beef and flat bean stir fry is a quick main dish featuring juicy tender beef and thick romano beans brought together with a fragrant brown sauce.

[To make this dish gluten-free, use tamari to replace soy sauce, and use dry sherry instead of Shaoxing wine.]

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 to 3 servings

Ingredients
Meat and Marinade:
300 g (10 oz) boneless flank steak , skirt steak, or other cut (*see footnote 1)
1 teaspoon soy sauce
1/4 teaspoon salt
1 teaspoon peanut oil (or vegetable oil)
1 teaspoon cornstarch

Sauce:
2 tablespoons chicken broth (or beef broth)
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon soy sauce
1/2 teaspoon dark soy sauce (*footnote 2)
1/4 teaspoon sugar
1 teaspoon cornstarch

Stir-fry:
300 g (10 oz) flat beans , cut to 1” (1.5 cm) pieces
1 tablespoon peanut oil (or vegetable oil)
1 clove garlic , sliced
1/2 thumb ginger , sliced

Instructions:
1: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce and salt (*Footnote 1). Gently mix well by hand until all the slices are coated. Add the peanut oil and cornstarch. Mix again to combine evenly. Marinate for 15 minutes while preparing the other ingredients.

2: Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.

3: Bring a medium pot of water to a boil. Add the flat beans and boil for 5 minutes, or until the beans turn tender. Drain and run the beans with tap water for a few seconds, to stop cooking. Then drain again thoroughly and set aside.

4: Heat oil a large skillet or a wok until hot. Swirl to coat the bottom. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still a bit pink. Transfer to a plate.

5: The pan should still have some oil left. If not, add 2 teaspoons of oil. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.

6: Add the flat beans to the pan. Stir and cook for 1 minute. Add the beef back to the pan.

7: Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens. Transfer everything to a plate immediately. Serve hot as a main dish.

Notes:
1: If you need to use a cheaper or tougher cut of beef, for example, chuck, brisket, or round roast, add 1/4 teaspoon of baking soda to the marinade and marinate the beef for 30 minutes before cooking. This method tenderizes the beef and will create a very juicy result.

2: Dark soy sauce will add an appetizing dark color to the sauce with a hint of caramel taste, but you can skip it if you don't have it. If you skip the dark soy sauce, you can add 1/2 teaspoon molasses to enhance the flavor.
...read more

Sticky Pineapple Chicken Lettuce Boats with Pickled Jalapeños & Crunchy Slaw
Ingredients

For the Chicken:

1 lb chicken breast, diced

1/2 cup pineapple chunks

2 tbsp soy sauce

1 tbsp honey

1 tbsp rice vinegar

1 tbsp ginger, grated

Salt and pepper to taste

For the Slaw:

1 cup shredded cabbage

1/4 cup shredded carrots

1 tbsp mayonnaise

1 tsp rice vinegar

1 tsp honey

Salt and pepper to taste

For the Pickled Jalapeños:

1/4 cup vinegar

1 tbsp sugar

1 jalapeño, sliced

For the Boats:

Romaine lettuce leaves

Instructions

Pickle the Jalapeños:

In a small bowl, combine vinegar, sugar, and jalapeño slices. Let sit for 30 minutes to pickle.

Cook the Chicken:

In a skillet, cook diced chicken until browned.

Add pineapple, soy sauce, honey, rice vinegar, ginger, salt, and pepper.

Simmer for 5 minutes until the sauce thickens.

Prepare the Slaw:

In a bowl, combine shredded cabbage, carrots, mayonnaise, rice vinegar, honey, salt, and pepper. Toss to coat.

Assemble the Lettuce Boats:

Spoon some sticky pineapple chicken into each lettuce leaf.

Top with crunchy slaw and pickled jalapeños.

Serve immediately. ...read more

Season 40 - Week 10
Bell peppers.
Zucchini.
Seedless cucumbers.
Adult cucumbers.
Beets.
Rhubarb.
Leaf lettuce.
Romaine.
Radish.
Eggplant.
Potatoes.
Sweet potatoes.
Carrots.
Onions.
Green onions.
White onions.
Spanish onions.
Red onion.
Acorn/pepper squash.
Muskmelon.
Garlic.
Peaches.
Sour Apple.
Plums.
Apricots.
Corn.
Green beans.
Yellow beans.
Flat beans.
Blueberries.
Jalapeños.
Feel tomatoes.
Hot peppers.
Cabbage.
Celery.
Cheese curds.
Cheese.
Peach pie. ...read more

Would ya?