July 12, 2011- Green Beans and Ground Beef

I've shared this recipe before in previous posts, but thought I would put it directly in this one for quick reference.  The Asian flavors of this meal are simple, mild, and quite tasty.  I appreciate that it doesn't require unusual ingredients.  One of the things I like best about it is that it only calls for a half pound of ground beef.  Since I usually buy beef in pound packages, it instantly gives me half a pound to turn into taco meat.  I often have the taco meat cooking in a separate pan while making this dish.  Hello breakfast burrito!

The original recipe says it serves 4 people.  But, it also says to serve the beans and beef over rice or noodles.  We don't add the rice or noodles when we make the dish.  I count on it making two nice helpings, plus one lunch sized bowl for left overs.  

GROUND BEEF AND GREEN BEANS

from a cookbook called "Recipes I Have Known and Loved"

Sauce:

2 teaspoons cornstarch

1/3 cup cooled broth

1 tablespoon reduced-sodium soy sauce (we always used regular soy sauce)

1 tablespoon dry sherry

1 teaspoon cider vinegar

Main ingredients:

1 tablespoon oil

1 pound green beans, trimmed and sliced diagonally into 2-inch lengths

2 teaspoons finely minced fresh ginger

2 teaspoons finely minced garlic (2 large cloves)

1 teaspoon hot red pepper flakes (the original recipe called for 1/2 teaspoon...not enough!)

1/2 pound lean ground beef

Instructions:

1. In a small bowl, combine all the sauce ingredients. Make sure the cornstarch is completely dissolved. Set the mixture aside.

2. In a wok or large skillet, heat the oil for 30 seconds over high heat, and add the green beans. Stir-fry the green beans for about 4 minutes-the beans should be tender-crisp and lightly charred in spots. Remove the green beans with a slotted spoon, and set them aside.

3. Add the ginger and garlic to the pan, cook them for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula. Stir-fry the mixture just until the beef loses its pinkness. Drain off all the excess fat from the pan.

4. Stir the reserved sauce once more, and add it to the meat. Cook the mixture, stirring it, for a few minutes until the sauce thickens. Fold in the reserved green beans, heat the mixture for 1 minute, and serve.