Ginger, Beef, and Green Bean Stir-Fry

Photo: Bandritch

Fresh green beans and bell peppers combine with chili garlic and hoisin sauces for a quick and tasty entrée.

Yield: 4 servings (serving size: 1 3/4 cups beef mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 440
  • Calories from fat: 35%
  • Fat: 17.2g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 29g
  • Carbohydrate: 41.8g
  • Fiber: 7.7g
  • Cholesterol: 53mg
  • Iron: 3.9mg
  • Sodium: 745mg
  • Calcium: 142mg

Ingredients

  • 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

Preparation

  1. Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.
  2. 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.
  3. 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.
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