Stir-Fried Beef With Green Beans And Peanut Sauce

By á-170456

Ingredients

• 2 large egg whites
• 1 teaspoon sesame oil
• 2 tablespoons cornstarch
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 1 pound boneless beef top round sliced paper-thin
• against the grain
• 8 fresh chives minced
• 1/2 cup peanut oil
• 1 piece fresh ginger - (abt 1") peeled, minced
• 2 garlic cloves minced
• 2 green onions, white and green parts chopped
• 1 dried red chile
• 3/4 pound green beans halved on the bias
• 1/2 cup chicken broth
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 3 tablespoons creamy peanut butter
• 2 strips orange peel
• 1/4 cup roasted peanuts chopped

Details

Servings 4

Preparation

Step 1

In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.

Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.

Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan.

Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes.

Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.

This recipe yields 4 servings.