This green bean and ground beef stir-fry is seasoned with fragrant white pepper, sesame oil, ginger and garlic. Serve over rice or rice noodles.
Ingredients
3 tablespoons canola oil, divided
8 ounces 90%-lean ground beef
½ teaspoon salt, divided
2 tablespoons rice vinegar
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon toasted sesame oil
1 ½ teaspoons fish sauce
1 teaspoon granulated sugar
½ teaspoon ground white pepper
1 ½ pounds green beans, trimmed and halved
½ cup sliced scallion whites, plus sliced scallion greens for garnish
6 cloves garlic, minced
2 teaspoons grated fresh ginger
Directions
Heat 1 tablespoon canola oil in a large flat-bottom wok or skillet over medium-high heat. Add beef and cook, breaking into large pieces with a wooden spoon, until well browned and crispy, 4 to 6 minutes. Sprinkle with 1/4 teaspoon salt, then transfer to a small bowl.
Meanwhile, whisk vinegar, Shaoxing (or sherry), sesame oil, fish sauce, sugar and white pepper in a small bowl. Set next to the stove.
Heat the remaining 2 tablespoons canola oil in the pan. Add green beans and cook, stirring occasionally, until slightly charred and tender, 4 to 6 minutes. Add scallion whites, garlic and ginger; cook, stirring, until fragrant, about 1 minute. Add the vinegar mixture, reserved beef and remaining 1/4 teaspoon salt; cook, stirring, until well coated, about 1 minute. Serve sprinkled with scallion greens, if desired.
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