Canadian-Beef-Asian-Beef-and-Bean-Stir-Fry

Asian Beef and Bean Stir-Fry

For a speedy second meal from this recipe, double the batch of the cooked ground beef mixture and freeze in sealed container for up to 3 months. To prepare the meal from the frozen cooked ground beef mixture, just thaw and cook with the green beans and red pepper as outlined below.

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Canadian-Beef-Asian-Beef-and-Bean-Stir-Fry

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 lb (500 g) Lean Ground Beef Sirloin, Round or Chuck or Lean Ground Beef
 2 green onions, sliced
 2 cloves garlic, minced
 1 ½ tsp (7 mL) minced ginger root
 1 carrot, grated
 ⅓ cup (75 mL) drained chopped water chestnuts
 2 ½ tbsp (35 mL) hoisin sauce
 2 tbsp (30 mL) soy sauce
 ½ tsp (2 mL) pepper
 1 tbsp (15 mL) cornstarch
 1 tbsp (15 mL) vegetable oil
 3 cup (750 mL) trimmed cut green beans
 1 sweet red pepper, sliced
 Chopped roasted peanuts (optional)

1

Cook beef in nonstick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.

2

Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan with meat and cook, stirring over medium heat until combined and slightly thickened. Set aside.

3

In separate large nonstick skillet heat vegetable oil over medium-high heat. Add beans and red pepper; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add the reserved cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired).

Ingredients

 1 lb (500 g) Lean Ground Beef Sirloin, Round or Chuck or Lean Ground Beef
 2 green onions, sliced
 2 cloves garlic, minced
 1 ½ tsp (7 mL) minced ginger root
 1 carrot, grated
 ⅓ cup (75 mL) drained chopped water chestnuts
 2 ½ tbsp (35 mL) hoisin sauce
 2 tbsp (30 mL) soy sauce
 ½ tsp (2 mL) pepper
 1 tbsp (15 mL) cornstarch
 1 tbsp (15 mL) vegetable oil
 3 cup (750 mL) trimmed cut green beans
 1 sweet red pepper, sliced
 Chopped roasted peanuts (optional)

Directions

1

Cook beef in nonstick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.

2

Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan with meat and cook, stirring over medium heat until combined and slightly thickened. Set aside.

3

In separate large nonstick skillet heat vegetable oil over medium-high heat. Add beans and red pepper; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add the reserved cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired).

Asian Beef and Bean Stir-Fry
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