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Stir-Fried Beef with Green Beans
and Peanut Sauce
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Stir-Fried Beef with Green Beans
and Peanut Sauce
Recipe courtesy Tyler Florence
Show: Food 911
Episode:
Raiding the Pantry
Food Network Magazine - One Year Subscription
Serves 6
2 large egg whites
1 teaspoon sesame oil
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper
1 pound boneless beef top round, sliced
paper-thin against the grain
8 fresh chives, minced
1/2 cup peanut oil
1-inch piece fresh ginger, peeled and minced
2 garlic cloves, minced
2 green onions, white and green parts, chopped
1 dried red chile
3/4 pound green beans, halved on the bias
1/2 cup chicken broth
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
3 tablespoons creamy peanut butter
2 strips orange peel
1/4 cup roasted peanuts, chopped
In a mixing bowl, whisk together the egg whites, sesame oil, and 1 table-spoon of the cornstarch until foamy; season with salt and pepper. Add the
beef and chives, toss to coat in the marinade and stick it in the refrigerator
for 30 minutes.
Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once
the oil temperature will drop and the beef will stew instead of crisp.) Fry
for 2 minutes then remove to a paper towel to drain; repeat with the re- maining beef. Very carefully drain all but 2 tablespoons of the hot oil into
a safe container.
Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry
the beans for 2 minutes until crisp-tender; remove from the pan. Mix the
chicken broth with the remaining tablespoon of cornstarch to make a slurry
and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and
orange peel. Simmer until the sauce is thick, about 5 minutes. Return the
beef and green beans to the pan, tossing to coat in the sauce. Garnish with
chopped peanuts and serve with rice.
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