I can’t decide what the best part of this dish is:
The crisp crunch of the green beans, the savoriness of the jasmine rice, the sweet bite of the fresh red bell pepper, the heat of the chili garlic sauce, the smooth richness of the steak…
This dish is one of those that I fretted over while making, hoping, praying that it would turn out as I wanted it to, and then with the first bite, it far exceeded my expectations.
This dish bursts onto the tongue with heat, rich flavors, savoriness and depth. It captures your tastebuds and senses and takes them on an unforgettable trip with bite, crunch and depth.
Adapted from a recipe found on CookingLight
This recipe may look intimidating.. but there aren’t as many ingredients or steps as it may first appear, and believe me, it is beyond worth it!
- 3 Tbsp soy sauce
- 4 tsp cornstarch
- 1 Tbsp hoisin sauce
- 1 to 3 tsp chili garlic sauce (I use 3 and it is zowee nom diddly! If you are sensitive, it will leave your lips tingling numb)
- 1 (14 oz) can fat free chicken broth
- 2 Tbsp (divided) olive oil
- 1/2 C finely chopped green onions
- 3 Tbsp peeled, minced fresh ginger
- 5 garlic cloves, minced
- 1 1/2 lb boneless top sirloin steak, cut into 1/4″ strips
- 1 lb fresh green beans, cut or (‘snapped’ if you’re southern) into 2″ pieces
- 1 large red bell pepper, cut into strips
- 3/4 C chopped green onion tops
- 2 C hot cooked jasmine rice*
- Combine first 5 ingredients, whisk briskly until fully mixed and then set aside
- Heat 1 Tbsp olive oil in a wok or large non stick skillet over medium-high heat. Add green onions, ginger and garlic. Saute for 30 seconds.
- Add beef and saute for 4 minutes or until medium rare (you want it still pink because it will continue to cook once removed from heat and you will be heating it up again later, if it is over medium rare at this point.. it will be overcooked at the end) Remove from wok/skillet. Set aside and cover.
- Clean out skillet.
- Add 1 Tbsp olive oil and heat over medium high heat.
- Add green beans, red bell pepper and cook covered for 3 minutes. Uncover and cook for another 3 minutes, stirring occasionally.
- Add 3/4 C green onion tops and saute for 1 minute.
- Add in beef mixture and broth, bring to a boil.
- Cook for 1 minute, stirring constantly.
- Simmer for up to 5 minutes before serving over Jasmine rice.
This recipe is CRAZY easy to make as long as you do two things:
- Cut, chop, mince, prepare everything before you start. This might take you 10 minutes.
- Pay attention to the timing on the rice:* Jasmine rice will take you about 20 minutes from start to finish. Make sure that you don’t have it sitting for more than 5 to 8 minutes after it is done cooking.
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