Sorry that it has been awhile since I have blogged. Life keeps getting in the way. We have had a big birthday for one of the girls and some family visiting. I will be posting the recipe and instructions for Emma’s “pizza” birthday cake in the near future, but today, you get a recipe for a ground beef and green bean stir fry.
My girls love the haricot vert (fancy French green beans) that you can get fresh in the produce section. Normally, I just steam them or roast them in the oven, but last night I decided to make something Asian with them. The local Natural Grocers has their grass-feed ground beef on sale, so it was to be ground beef and green beans.
Gingery Beef and Green Bean Stir Fry
- 4 tsp cornstarch
- 2/3 cup beef broth
- 4 Tbsp real soy sauce or tamari (not LaChoy)
- 3 Tbsp honey
- 2 tsp apple cider vinegar
- 2 Tbsp grated fresh ginger
- 2 gloves garlic, finely minced
- 1/4 tsp red pepper flakes
- 1 tsp dark sesame oil
- 2 cups fresh green beans
- 1 pound ground beef
- 1/2 small can sliced bamboo shoots, drained and rinsed (the girls call it Panda Food)
- Combine all sauce ingredients. That means everything except the green beans, the ground beef and the bamboo shoots. Set aside.
- Blanch the green beans in boiling water for several minutes-the beans should be tender-crisp. Drain and “shock” with cold water.
- Brown the ground beef and drain. Add the sauce mixture to the meat. Simmer for a few minutes to allow the flavors to blend and the sauce to thicken.
- Mix in the green beans and bamboo shoots, heat through and serve over cooked brown rice or whole wheat noodles.
Note: This recipe is not very spicy at all, so Mike and I added Sriracha chili sauce to ours at the table to give it more of a kick. But, if you are not serving any kids, then feel free to use more red pepper flakes in the dish.
Sorry the picture is not so great, I forgot to take one until after we had already dug into it. 🙂 The kids all liked it a lot!