Stir Fry Beef and Green Beans

5 ounces thinly sliced lean beef
1 tsp sugar
1 Tbsp soy sauce
1 tsp corn starch
1 tsp peanut oil
7 ounces green beans
1 tsp salt
1 cup water
1/2 can straw mushrooms
oil for frying
1 Tbsp finely chopped leek
1 tsp sugar
1 Tbsp soy sauce
1 Tbsp rice wine
1 few drops sesame oil

Cut the slices of beef into pieces about 3/4 to 1 inch long and place in a bowl or deep dish. Add the sugar, soy sauce, cornstarch and peanut oil; mix well and leave to marinate.
String the beans if necessary, wash, and cut into 1 3/4 to 2 inch lengths.
Heat a wok, pour in 2 Tbsp oil and stir-fry the beans lightly; add the salt and the water, cover and simmer until the beans are tender. Remove from the wok and drain.
Drain the canned straw mushrooms.
Heat 2 Tbsp of oil in the wok, add the marinated beef, and stir fry lightly – the meat should still be a little pink.
In another pan, heat 2 Tbsp oil of oil and stir-fry the chopped leek; when the leek starts tor release it’s aroma, add the mushrooms and the beans.
Stir-fry these briefly and then add the mean, sugar, soy sauce, and rice wine. Stir fry quickly over a high heat, and add a few drops of sesame oil to give the dish more flavor.


Joy of Chinese Cooking From: The Joy of Chinese Cooking

Yield: about 1.5 servings


shared at weekend potluck