Fresh green beans and bell peppers combine with chili garlic and hoisin sauces for a quick and tasty entrée.
3 tablespoons low-sodium soy sauce
4 teaspoons cornstarch
1 tablespoon hoisin sauce
2 to 3 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 (14-ounce) can fat-free, less-sodium chicken broth
2 teaspoons dark sesame oil, divided
1/4 cup finely chopped green onions
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 pound boneless sirloin steak, cut into 1/4-inch strips
5 cups (2-inch) cut green beans (about 1 1/4 pounds)
1 cup red bell pepper strips
3/4 cup (2-inch) slices green onion tops
2 cups hot cooked white rice
How to Make It
Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.
Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.
I have been making this recipe for years and love it as it's written. I have also experimented with it by adding carrots, snow peas, broccoli, celery. All good. I do make it and then eat it as lunches and the sauce thickens up. If you're making it to eat right then adding some extra cornstarch is a good idea.
I made this taking into consideration some of the previous reviewers' suggestions that there was too much liquid (I also halved the recipe, as it was just two of us) - 1/2 cup chicken broth, 1 tbsp soy sauce, half of everything else. The flavor was pretty good, though a bit salty. I left out the red pepper and substituted matchstick carrots and used brown rice, instead of white. I would definitely make this again and would also try shrimp, pork and chicken, in place of beef to mix it up.
I thought this is a very good dish. If you use the entire can of broth it is too weak and to much. I used just less than a 1/2Cup. I also used 1tbl corn starch with 2 tbls water to thicken. Turned out GREAT.
Made this the other day with chicken instead of beef and I think it was missing something. Also added some water chestnuts for the added crunch and ended up having to use ground ginger instead of fresh. This does make a LOT of sauce but it's worth it and is great with leftovers. I felt the sauce was missing something. I added more hoisin after it was made and it did make it slightly more tasty. Not sure what else I could have added. Served over brown rice.
I'm surprised at some of the comments on this recipe; I thought it was pretty good. It does make a lot of sauce, but since it's supposed to be served over plain white rice I found that to be a good thing. I used dark chicken stock rather than the lighter broth because that's what I had on hand, and I used regular hot sauce rather than the chili garlic sauce (again, that's what I had in the fridge) and I really enjoyed it. I would make it again.
I rated this one star b.c. I would not make this again. Too many ingredients and steps for the outcome. As they say, there are many ways to skin a cat and this was the most complicated way. I would do this with a ready made garlic sauce you can buy in the ethnic food section of the market. Throw that in with the veggies and meat and you only have to buy one sauce as opposed to several. I also threw in some bok choy when I did this and served it over instant brown rice. As far as the sauce, I just let it simmer longer than it said in the recipe and it thickened up.