Steak and Green Bean Stir-Fry with Ginger and Garlic

This stir-fry is Cantonese comfort food, with familiar flavors and ingredients put together in a delicious way that takes just a few minutes to cook. I usually call everyone to the table as I’m heating the pan, and by the time they all sit down, I’m ready to dish up dinner. Serve it over Perfect Rice.

This stir-fry is Cantonese comfort food, with familiar flavours and ingredients put together in a delicious way that takes just a few minutes to cook. I usually call everyone to the table as I’m heating the pan, and by the time they all sit down, I’m ready to dish up dinner. Serve it over steamed rice.

Perfect Rice:

1 cup long-grain white rice

1 1/2 cups water

3/4 teaspoon kosher salt

Stir-Fry:

3 tablespoons oyster sauce

2 tablespoons Chinese rice wine or dry white wine

2 tablespoons soy sauce

2 tablespoons canola oil

1 pound flank steak, excess fat trimmed, cut across the grain into 1/4-inch-thick slices

1 large red bell pepper, cored, seeded, cut into 1/4-inch-wide strips

8 ounces green beans, trimmed, cut in half on the diagonal

1/2 cup thinly sliced shallots

2 large garlic cloves, finely chopped

2 tablespoons finely chopped peeled fresh ginger

3 large scallions (white and green parts), thinly sliced on the diagonal

1 teaspoon toasted sesame oil

Fresh cilantro leaves, for garnish

2 teaspoons toasted sesame seeds, for sprinkling

Perfect Rice:

1 cup long-grain white rice

1 1/2 cups water

3/4 teaspoon sea salt

Stir-Fry:

3 tablespoons oyster sauce

2 tablespoons Chinese rice wine or dry white wine

2 tablespoons soy sauce

2 tablespoons canola oil

500g beef eye fillet or porterhouse steak, excess fat trimmed, cut across the grain into 5mm-thick slices

1 large red capsicum, cored, seeded, cut into 5mm-wide strips

250g green beans, trimmed, cut in half on the diagonal

1/2 cup thinly sliced eschalots

2 large garlic cloves, finely chopped

2 tablespoons finely chopped peeled fresh ginger

3 large spring onions (white and green parts), thinly sliced on the diagonal

1 teaspoon toasted sesame oil

Fresh coriander leaves, for garnish

2 teaspoons toasted sesame seeds, for sprinkling

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Directions

PREP TIME

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COOKING TIME

MINS

Serves

Make-Ahead:

The rice and stir-fry are best eaten as soon as they are made.

Make-Ahead:

The rice and stir-fry are best eaten as soon as they are made.

To make rice:

In a small heavy saucepan, bring the rice, water, and salt to a boil over high heat. Reduce the heat to low, cover the saucepan, and simmer gently for about 15 minutes, oruntil the water has been absorbed and the rice is tender. Don’t stir the rice during cooking, as this can release starches that will lead to sticking.

Fluff the rice with a fork and let stand, covered, for 5 minutes before serving.

Meanwhile, to make the stir-fry:

In a small bowl, mix 1/4 cup water with the oyster sauce, rice wine, and soy sauce; set aside. Heat a wok or large skillet over high heat. Add 1 tablespoon of the canola oil and swirl it to coat the cooking surface. Add the beef, spreading it out in a single layer, and cook, without stirring, for about 2 minutes, or until well browned on the bottom. Transfer the beef to a rimmed baking sheet.

Add the remaining 1 tablespoon canola oil to the wok, then add the bell peppers and green beans and cook, stirring often, for about 2 minutes, or until the vegetables soften slightly. Stir in the shallots, garlic, and ginger, then stir the oyster sauce mixture, add to the wok, and cook, stirring often, for about 2 minutes, or until the vegetables are crisp-tender and the sauce has reduced slightly. Return the beef and its accumulated juices to the wok, add the scallions, and stir for about 1 minute, or just until the beef is heated through. Stir in the sesame oil and remove from the heat.

Divide the stir-fry among four dinner plates. Sprinkle with the cilantro leaves and sesame seeds and serve immediately, with the rice.

To make rice:

In a small heavy saucepan, bring the rice, water, and salt to a boil over high heat. Reduce the heat to low, cover the saucepan, and simmer gently for about 15 minutes, or until the water has been absorbed and the rice is tender. Don’t stir the rice during cooking, as this can release starches that will lead to sticking.

Fluff the rice with a fork and let stand, covered, for 5 minutes before serving.

Meanwhile, to make the stir-fry:

In a small bowl, mix 1/4 cup water with the oyster sauce, rice wine, and soy sauce; set aside. Heat a wok or large frying pan over high heat. Add 1 tablespoon of the canola oil and swirl it to coat the cooking surface. Add the beef, spreading it out in a single layer, and cook, without stirring, for about 2 minutes, or until well browned on the bottom. Transfer the beef to a rimmed baking sheet.

Add the remaining 1 tablespoon canola oil to the wok, then add the capsicum and green beans and cook, stirring often, for about 2 minutes, or until the vegetables soften slightly. Stir in the eschalots, garlic, and ginger, then stir the oyster sauce mixture, add to the wok, and cook, stirring often, for about 2 minutes, or until the vegetables are crisp-tender and the sauce has reduced slightly. Return the beef and its accumulated juices to the wok, add the spring onions, and stir for about 1 minute, or just until the beef is heated through. Stir in the sesame oil and remove from the heat.

Divide the stir-fry among four dinner plates. Sprinkle with the coriander leaves and sesame seeds and serve immediately, with the rice.