Hot and Sour Beef Stir-fry with Green Beans

The Illustrated Quick Cook

Hot and Sour Beef Stir-fry with Green Beans

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    2 garlic cloves, finely grated 1 tbsp honey
    1 tsp dark brown sugar generous splash of Asian fish sauce
    6 anchovy fillets, drained and chopped 675 g (1½ lb) boneless sirloin (rump) steak, sliced into thin strips
    3 red jalapeno chile peppers, seeded and finely chopped handful of small green beans, trimmed
    splash of Chinese rice wine 1 tbsp Asian sesame oil
    juice of 1 lime


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      First, make the hot and sour sauce. Using a mortar and pestle, pound all the ingredients, except for the rice wine and lime juice, into a smooth paste. Then add the lime juice a little at a time, tasting as you go, and season with salt. Set aside.

    • 2

      In a bowl, mix together the honey and fish sauce. Add the steak strips, stirring to coat. Blanch the beans in a pan of boiling water for a few minutes, then drain and refresh in cold water.

    • 3

      Heat the oil in a wok or large frying pan over medium-high heat. Add the steak and stir-fry, tossing the meat constantly, for 3-5 minutes until it is nicely browned. Remove with a slotted spoon, and set aside.

    • 4

      Add the hot and sour sauce to the wok, and stir for a couple of minutes. Return the meat to the pan, and stir in the beans. Increase the heat to high, add the rice wine, and let bubble for a minute or two. Serve immediately with noodles or rice.


    Refreshing the beans in cold water will stop the cooking process and help the beans keep their vibrant green color.

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