| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry, Chinese, Main dishes |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
tb |
Cornstarch |
| 5/8 |
c |
Beef broth — cooled |
| 1 7/8 |
tb |
Tamari soy sauce |
| 1 1/4 |
tb |
Dry sherry |
| 1 1/4 |
ts |
Cider vinegar |
| 1 1/4 |
tb |
Oil |
| 1 1/4 |
lb |
Green beans — trimmed and |
|
|
Sliced |
| 2 1/2 |
ts |
Fresh ginger root — minced |
| 2 1/2 |
|
Cloves garlic — minced |
| 1/3 |
ts |
Red pepper flakes — or to |
|
|
Taste |
| 1 |
lb |
Lean ground beef |
INSTRUCTIONS
In a small bowl, combine all the sauce ingredients. Make sure the
cornstarch is completely dissolved. Set the mixture aside.
In a wok or large skillet, heat the oil for 30 seconds over high heat. Add
the green beans & stir-fry for about 4 minutes; the beans should be
tender-crisp & lightly charred in spots. Remove the green beans from the
pan with a slotted spoon; set aside.
Add the ginger & garlic to the pan and cook for 30 seconds, then add pepper
flakes & ground meat. Crumble the meat with a spatula, breaking up any
large chunks. Stir fry just until the meat is done. Drain off any
accumulated fat.
Stir the reserved sauce once more & add it to the meat. Cook the mixture,
stirring frequently, for a few minutes more until the sauce thickens. Fold
in the reserved green beans. Heat through for 1 minute; serve.
This recipe is based on one in Jane Brody's _Good Food Book_; it has been
adapted and scaled up.
Posted to EAT-L Digest - 31 May 96
Date: Fri, 31 May 1996 23:26:46 -0400
From: "Ilene D. Warfield" <IWarfield2@AOL.COM>
Recipe By :
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