So, I have a confession to make. I have a HUGE stash of recipes. I see something good, I rip it out of the magazine, put it in my pile…AND promptly forget about it.
Hi, I’m Jade and I hoard recipes. I have a problem.
In order to address my problem I’ve tried to:
1. Find the recipes online and pin them onto my Pinterest board (still hoarding perhaps but takes up infinitely less space in my house)
2. Actually try to cook some of these recipes.
Thankfully part of my catalyst for change was getting a CSA (community supported agriculture) produce box from our local farmer’s market. We’ve gotten some stuff that, well, let’s just say that collard greens and my family just do not mix. Oh well.
However, we got an abundance of green beans one time and I wanted to use them in something not just next to something. I’ve found that doing this stretches whatever meat I use a whole ton and we eat a lot more veggies if its part of the main dish as opposed to just being a side. Double win!
This was one of those recipes that was in that huge pile that I am so glad I have saved for who knows how many years. It was absolutely delicious! I’ve tweaked some of the amounts to suit our tastes and it is a new favorite. This time I used half green beans and half yellow beans. Yellow beans are the same as green beans just yellow. They look cool, taste the same. Don’t get too freaked out. Use what you got.
Cantonese Black Pepper Beef with Green Beans (gluten free)
1 lb green beans, trimmed and stringed
1 lb flank steak, trimmed of fat
2 Tbsp dark soy sauce or regular soy sauce (I use less sodium soy sauce)
1 Tbsp cornstarch
1 Tbsp rice wine vinegar
1 tsp sugar
1 1/2 tsp coarsely ground black pepper
3 Tbsp canola oil
1/4 cup water, plus more if needed
6 slices unpeeled fresh ginger
1 medium onion, sliced
Cut green beans to make 2 inch long pieces.
Slice steak with the grain into 2-inch-wide strips. Then slice the strips across the grain into 1/8-inch thick slices. Place in bowl.
Pour soy sauce, cornstarch, rice vinegar, sugar, and black pepper over meat. Using your hands toss the meat and seasonings together to mix well.
Heat 1 Tbsp oil in a wok or stir fry pan over high heat until hot but not smoking. Add green beans and stir for about 1 minute. Add water and reduce heat to medium. Cover and cook until crisp-tender or about 6-9 minutes. If water gets low add another 1/4 cup. I usually add 1/4 cup right before the end so there is a little water left in with the beans. Transfer beans and liquid to a dish.
Add remaining oil to pan and increase heat to high. Add ginger and cook until ginger sizzles. Add onion and stir constantly for 1 minute. Add beef mixture and cook until meat is no longer pink, about 2 minutes.
Return beans and liquid to pan and mix well until heated thoroughly, about 1 minute. Discard ginger.