Photo: Hector Sanchez; Styling: Caroline M. Cunningham
4 tablespoons sugar
6 tablespoons soy sauce
3 tablespoons fresh lime juice
1 teaspoon dried crushed red pepper
8 teaspoons minced garlic
4 tablespoons peanut oil, divided
1 (10-oz.) sirloin steak, thinly sliced across the grain
1 pound fresh green beans, cut into 2-inch pieces
2 red bell peppers, cut into 1/4- to 1/2-inch-wide strips
2 teaspoons cornstarch
3 cups hot cooked rice
How to Make It
Combine first 5 ingredients. Gradually whisk in 3 Tbsp. oil; transfer to a large zip-top plastic bag. Add steak; seal. Let stand at room temperature 15 minutes. Pour steak and marinade into a bowl. Transfer steak to a wok, reserving marinade. Stir-fry steak in 1 Tbsp. oil over medium-high heat 1 1/2 minutes or until browned. Remove steak. Add beans and bell peppers to wok; stir-fry 3 minutes. Whisk cornstarch into reserved marinade. Stir cornstarch mixture into vegetable mixture. Stir-fry 30 seconds or until sauce thickens. Stir steak into vegetable mixture, and stir-fry 30 seconds. Remove from heat, and serve over rice.
I found this recipe in Southern Living magazine and made it tonight. The photo looks like haricot vert were used instead of regular green beans, so that's what I used. I'm glad I did after reading the reviews below. After cooking them for 3 minutes, they were still crisp, but cooked. I used only half of the beans because I thought a pound was too much for the dish. The amount was perfect. I also used only half of a red pepper because I don't like them. I served it over rice and it was the perfect amount for three adults. The sauce is very flavorful and my husband and daughter both loved it. I will definitely be making this a gain.
Other than using frozen green beans, adding onions to marianade and using 12oz of steak, I followed the recipe instructions. Noticing my beans cooked slightly faster than my bell peppers, so I stir fried it for about a minute longer when it reached desired doneness.While this is a quick recipe, it was a tad too sweet and the lime juice was a overpowering. It will be making our dinner table rotations but with less sugar and less lime juice (or complete removal of lime juice.)Thanks for the recipe.
Four tablespoons of sugar make this sauce too sweet for my liking. It almost tasted like a sweet & sour sauce. Otherwise, the combination was nice. I also cooked the beans for a few minutes before stir-frying and they were perfect. If I make it again, I'll cut the sugar to about 1 tablespoon.
We made this tonight and it had awesome flavor and was soooo easy to make!! Be sure to use thin green beans such as Haricot Verts so that they are done at the same time as the peppers. Since we like our food really spicy we added Sriracha sauce at the table once the meal was served (that way everyone could add as much or as little chili sauce as they like). Otherwise we made the recipe exactly as written. This was so good and easy to make that I sent the link to my college student. Thanks Southern Living!!
I followed the recipe exactly (except I used 1 lb instead of 10 oz of meat), and it is delicious! The prep was simple, minimal chopping ( for a stir fry), and few ingredients for the tasty marinade. I had the prep done, rice cooked, and stir fry completed within about 30 minutes. Very, very good; this one is a keeper. I will make it again!