Hot and Sour Beef Stir-fry with Green Beans
Add an Asian-inspired flair to dinner with this hot and sour beef stir-fry.
Prep Time: 10M
Cooking Time: 20M
Serves: Serves 4
- 1 tbsp honey
- generous splash of Asian fish sauce
- 675g (11/2lb) boneless sirloin (rump) steak, sliced into thin strips
- handful of small green beans, trimmed
- 1 tbsp Asian sesame oil
For the hot and sour sauce
- 2 garlic cloves, finely grated
- 1 tsp dark brown sugar
- 6 anchovy fillets, drained and chopped
- 3 red jalapeño chile peppers, seeded and finely chopped
- splash of Chinese rice wine
- juice of 1 lime
- First, make the hot and sour sauce. Using a mortar and pestle, pound all the ingredients, except for the rice wine and lime juice, into a smooth paste. Then add the lime juice a little at a time, tasting as you go, and season with salt. Set aside.
- In a bowl, mix together the honey and fish sauce. Add the steak strips, stirring to coat. Blanch the beans in a pan of boiling water for a few minutes, then drain and refresh in cold water.
- Heat the oil in a wok or large frying pan over medium-high heat. Add the steak and stir-fry, tossing the meat constantly, for 3-5 minutes until it is nicely browned. Remove with a slotted spoon, and set aside.
- Add the hot and sour sauce to the wok, and stir for a couple of minutes. Return the meat to the pan, and stir in the beans. Increase the heat to high, add the rice wine, and let bubble for a minute or two. Serve immediately with noodles or rice.
- Cheat...Use a store-bought hot and sour sauce, or a sweet and sour sauce, and toss it with the meat and vegetables.
- Refreshing the beans in cold water will stop the cooking process and help the beans keep their vibrant green color.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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