This is a great recipe to use up some fresh green beans you may have. I sometimes like to use half vegetable oil and half sesame oil for a little different flavor.
GARLIC BEEF AND GREEN BEAN STIR FRY
1 1/2 pound(s) STEAK; Cut Into Thin Strips.
4 cup(s) GREEN BEANS; Fresh Trimmed And Cut Into Bite Size Pieces.
1/2 cup(s) SOY SAUCE
1/2 cup(s) BEEF BROTH
4 tablespoon(s) HONEY
2 tablespoon(s) GARLIC; Minced.
2 tablespoon(s) OIL; Divided.
1 tablespoon(s) CORNSTARCH
1/2 ONION; Cut Into Chunks.
SALT; To Taste.
BLACK PEPPER; To Taste.
Mix together soy sauce, beef broth, honey and garlic in a large bowl or Ziploc bag.
Add steak and toss to coat.
Cover and refrigerate at least 1 hour; I let it marinade for about 4 hours.
Blanch green beans in a pot of salted boiling water for 2 minutes.
Drain and rinse under cold water; drain well and set aside.
Heat 1 tablespoon of the oil a large wok or skillet over medium-high heat.
Remove meat from marinade, making sure you drain well and reserve the marinade.
Add steak to wok or skillet in batches if necessary; stir-fry until almost cooked through.
Remove to a plate and set aside.
Add the remaining tablespoon of oil to the skillet.
Add onions and green beans.
Stir-fry until the onions and beans are crisp-tender.
Return the beef to the skillet.
Continue cooking until the meat is done.
Add cornstarch to reserved marinade and stir until smooth then add to the skillet.
Stir until sauce thickens and coats meat and vegetables, stirring constantly, about 2 minutes.
Season with salt and pepper to taste.
Serve over rice.