Beef and Green Bean Stir-Fry

Making Beef and Green Bean Stir-Fry

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1. Whisk the cornflour into the soy sauce, stock and rice vinegar until smooth.

   Mark done

2. Heat 1 tbsp of the sunflower oil in a large wok or frying pan over high heat until it shimmers. Stir-fry the beef in a single layer for 2 minutes, until browned, then move it to a plate.

   Mark done Start 2 min timer

3. Add the remaining oil and the green beans and stir-fry for 4 minutes, until blistered and tender-crisp. Add the garlic and ginger and stir-fry for 30 seconds.

   Mark done Start 4 min timer

4. Pour in the sauce and bring to a boil, stirring, for 1 minute until thickened. Return the beef and its juices and toss for 1 minute. Off the heat, stir in the sesame oil, sesame seeds and spring onions.

   Mark done Start 1 min timer

Tips for Making Beef and Green Bean Stir-Fry

• Dry the green beans well after washing; water in the pan makes them steam instead of blister.
• If the beef is hard to slice thinly, freeze it briefly first so it firms up.
• Taste the sauce before adding more soy, since it concentrates as it thickens.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Suggestions

• Cauliflower rice
• A cucumber salad
• Steamed pak choi

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat in a hot pan with a splash of water.

Beef and Green Bean Stir-Fry: Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.