Just because you started your post-Holiday diet doesn’t mean you should stop eating well. It’s important you don’t deprive yourself of the right foods. This Stir-Fried Orange Beef is perfect! It’s a wholesome, healthy combination of beef strips and fresh green beans. A quick pre-marinating and some stir-frying will do the trick. Once you combine it all in the wok, the simmering sweet orange-soy sauce aroma of the beef tastes so good with the salty black beans and the veggie-freshness of the green beans.
Stir Fried Beef with Green Beans
- large skillet or wok
- 2 Tablespoons orange marmalade
- 2 Tablespoons soy sauce
- 1/2 pound beef sirloin sliced in 2-inch strips; or skirt steak beef
- 2 Tablespoons vegetable oil
- 2 cloves garlic minced
- 1 whole onion chopped
- 1 knob (1-inch piece_ fresh ginger peeled, sliced thinly
- 1 Tablespoon cornstarch
- 1 cup beef broth
- 1/2 pound green beans washed, edges trimmed, sliced in 2-inch pieces
- 1 Tablespoon sherry
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper powder
- 1/3 cup black beans (tausi) canned; drain liquid
- for serving steamed rice
- In a small bowl, combine orange marmalade and soy sauce. Coat the beef strips. Cover in plastic wrap and refrigerate for at least an hour.
- Over medium high heat, in a large wok, heat the vegetable oil. Coat the beef strips again, this time with the cornstarch and put aside. To the hot wok, add the garlic, onions and ginger.
- Then add the beef strips coated with cornstarch. Stir around a little and cook till beef turns from pink to brown. This should only take about 8 minutes.
- Add the broth to the wok and let beef simmer in it for a few minutes. By this time, the liquid will have a gravy-like consistency. Add the sherry. Lower flame if sauce starts to boil and get too thick.
- Add the green beans in the last 8 minutes of cooking. Mix in the salt and pepper. Lastly,drain the liquid and add the black beans. Serve the dish warm with steamed rice.
- COOK’S COMMENTS : Salted black beans are called 'tausi' (say 'taw-see') in the Philippines. They add a salty, savory texture to the vegetable dish. These beans I used are canned and can be found in Asian groceries. They are small, approximately the size of raisins. They are black preserved soybeans. Their salty flavor brings out the flavors of meat. In this dish, they provide a great contrast to the sweetness of the orange marmalade marinade.
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