Recipe by gibsey23
"This is a tangy stir-fry with beef and green beans. If you have an electric wok, they work perfect to cook this in! Add any extra veggies that you prefer!"
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1 (1 inch) piece
fresh ginger root, minced
reduced-sodium soy sauce
sirloin tip, thinly sliced
green onions, cut into 2 inch pieces
onion, thinly sliced
frozen whole green beans, partially thawed
reduced-sodium beef broth
chopped fresh Thai basil
chopped fresh mint
red pepper flakes, or to taste
ground black pepper
chopped fresh cilantro
While the recipe steps were written unclearly and I had to rewrite them....this dish was superb. I add sliced carrots to give it some color. My teenage sons raved and ask for me to make it again.
I knew I took a risk subbing chicken because the marinade seemed more suited for beef. Even though I used only 1lb thin cut chicken, I didn't change the rest of the portions. Fresh beans cooked for a minute in the micro, left out the cilantro and added an extra dash of red pepper. Served with lime flavored basmati rice. I hoped the basil & mint flavors would come thru in the final dish like it does in Pho, but maybe it's different when cooked this way vs. soup. Overall mine was a healthy dish packed with a lot of ingredients but not much excitement, so I may try again with beef.
I don't eat meat so tried it with tilapia... the marinade was a bit too strong for the fish. The veggie sauce was great.
Took a long time to cook but totally worth it.
Definitely worth trying. not to spicy a good overall flavor.
I would cut back just a little on the soy sauce- a bit too salty. But really really herby and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 310
Rated, reviewed, and ready to satisfy your sweet cravings.
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A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.