Szechuan Beef with Green Beans and Carrots

By lorik

Szechuan peppercorns add spice to a meal while simultaneously having
a cooling effect, which helps combat the heat from the chili garlic sauce.

Ingredients

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

Details

Servings 4
Cooking time 45mins
Adapted from cuisineathome.com

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 in marinade; chill 15 minutes.

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

Add green beans to wok 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.

Per serving: 382 cal; 13g total fat (3g sat, 6g mono, 2g poly); 56mg chol; 640mg sodium; 41g carb (4g fiber, 7g total sugars); 25g protein; 4mg iron;