Szechuan Beef with Green Beans and Carrots

By cserumga

Makes 4 servings @ 382 calories per serving

Ingredients

• 2/3 cup dry long-grain brown rice
• 1 cup low-sodium beef broth
• 1/2 cup diced shallots
• 1/4 cup rice vinegar
• 3 Tbsp minced fresh ginger
• 3 Tbsp fresh minced garlic
• 2 Tbsp low-sodium soy sauce
• 2 Tbsp chili garlic sauce
• 1 Tbsp cornstarch
• 2 tsp brown sugar
• 2 tsp crushed Szechuan peppercorns
• 1 lb top sirloin, trimmed, frozen for 15 minutes
• 1 Tbsp canola oil
• 6 oz green beans, trimmed and bias-sliced
• 1 cup ribbon-cut carrots

Details

Cooking time 45mins

Preparation

Step 1

Cook rice in unsalted water according to package directions.

Whisk together broth, shallots, vinegar, ginger, garlic, soy sauce, chili garlic sauce, cornstarch, brown sugar, and peppercorns for the marinade.

Thinly slice steak against the grain and place marinade; chill 15 minutes.

Heat oil in wok over high heat. Remove steak from marinade allow excess to drip off. Reserve marinade. Stir-fry in batches, 2-3 minutes per batch. Transfer steak to a plate.

Add green beans to work and cook 2 minutes. Stir in reserved marinade and reduce until thickened, 2 minutes. Add steak and carrots to wok; toss to coat. Serve stir-fry with rice.