Entree: China – 牛肉炒四季豆 ➤ Niúròu chǎo sìjìdòu (Beef Stir-Fry with String Beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 1 lb (454 g) beef chuck, thinly sliced across the grain
- 1 tbsp (15 ml) soy sauce (for marinade)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry (for marinade)
- 1 tsp (5 ml) cornstarch (for marinade)
- 2 tbsp (30 ml) vegetable oil, divided
- 1 lb (454 g) green string beans, trimmed
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 2 tbsp (30 ml) soy sauce (for sauce)
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sugar
- 1/4 cup (60 ml) chicken or beef stock
- 1 tsp (5 ml) sesame oil
- 2 scallions, sliced (optional)

Instructions

1. Toss beef slices with 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) Shaoxing wine, and 1 tsp (5 ml) cornstarch; let marinate 15–20 minutes.
2. Heat 1 tbsp (15 ml) vegetable oil in a wok or large skillet over high heat; add green string beans and stir-fry until blistered and tender-crisp, about 4–5 minutes; remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the wok; add marinated beef and spread to sear without crowding, 1–2 minutes, then stir-fry until nearly cooked through.
4. Add sliced red onion, garlic, and ginger; stir-fry 1–2 minutes until fragrant and onion begins to soften.
5. Return green beans to the wok; add 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) oyster sauce, 1 tsp (5 ml) sugar, and 1/4 cup (60 ml) stock; toss to coat and heat through.
6. Finish with 1 tsp (5 ml) sesame oil and sliced scallions if using. Serve immediately with steamed rice.