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Beef and Flat Bean Stir Fry

Beef and flat bean stir fry is a quick main dish featuring juicy tender beef and thick romano beans brought together with a fragrant brown sauce. {Gluten-Free adaptable}To make this dish gluten-free, use tamari to replace soy sauce, and use dry sherry instead of Shaoxing wine.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 to 3 servings
Calories: 321 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Meat and Marinade
  • 300 g (10 oz) boneless flank steak , skirt steak, or other cut (*see footnote 1)
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1 teaspoon peanut oil (or vegetable oil)
  • 1 teaspoon cornstarch
Sauce
  • 2 tablespoons chicken broth (or beef broth)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dark soy sauce (*footnote 2)
  • 1/4 teaspoon sugar
  • 1 teaspoon cornstarch
Stir-fry
  • 300 g (10 oz) Chinese flat beans , cut to 1” (1.5 cm) pieces
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 clove garlic , sliced
  • 1/2 thumb ginger , sliced

Instructions

    Cup of Yum
  1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce and salt (*Footnote 1). Gently mix well by hand until all the slices are coated. Add the peanut oil and cornstarch. Mix again to combine evenly. Marinate for 15 minutes while preparing the other ingredients.
  2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
  3. Bring a medium pot of water to a boil. Add the flat beans and boil for 5 minutes, or until the beans turn tender. Drain and run the beans with tap water for a few seconds, to stop cooking. Then drain again thoroughly and set aside.
  4. Heat oil a large skillet or a wok until hot. Swirl to coat the bottom. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still a bit pink. Transfer to a plate.
  5. The pan should still have some oil left. If not, add 2 teaspoons of oil. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  6. Add the flat beans to the pan. Stir and cook for 1 minute. Add the beef back to the pan.
  7. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens. Transfer everything to a plate immediately. Serve hot as a main dish.

Notes

  • If you need to use a cheaper or tougher cut of beef, for example, chuck, brisket, or round roast, add 1/4 teaspoon of baking soda to the marinade and marinate the beef for 30 minutes before cooking. This method tenderizes the beef and will create a very juicy result.
  • Dark soy sauce will add an appetizing dark color to the sauce with a hint of caramel taste, but you can skip it if you don’t have it. If you skip the dark soy sauce, you can add 1/2 teaspoon molasses to enhance the flavor.

Nutrition Information

Serving 1serving Calories 321kcal (16%) Carbohydrates 18.2g (6%) Protein 32.5g (65%) Fat 13.3g (20%) Saturated Fat 4.4g (22%) Cholesterol 55mg (18%) Sodium 618mg (26%) Potassium 637mg (18%) Fiber 3.8g (15%) Sugar 3.5g (7%) Calcium 59mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 2to 3 servings

Amount Per Serving

Calories 321

% Daily Value*

Serving 1serving
Calories 321kcal 16%
Carbohydrates 18.2g 6%
Protein 32.5g 65%
Fat 13.3g 20%
Saturated Fat 4.4g 22%
Cholesterol 55mg 18%
Sodium 618mg 26%
Potassium 637mg 14%
Fiber 3.8g 15%
Sugar 3.5g 7%
Calcium 59mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.