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Recipe Detail Page
Sesame, Green Bean, Beef and Sweet Pepper Stir-Fry
Early Summer 2007
A light seasoning lets the fresh flavour of the green beans shine through in this simple stir-fry. Choose small, tender green beans that will cook quickly. If the green beans are large, cut them in half or thirds crosswise on the diagonal or french them in half lengthwise. Serve this stir-fry over jasmine or other fragrant rice. For those who prefer the flavour of a traditional stir-fry, serve soy sauce to drizzle on top.
Serves 4
1 lb (500 g) thinly sliced boneless beef (sirloin, strip loin or stir-fry strips)
1 tbsp (15 mL) minced fresh ginger root
¼ cup (50 mL) freshly squeezed lemon juice
¾ tsp (4 mL) salt
2 tbsp (25 mL) sesame seeds
1 tbsp (15 mL) vegetable oil
8 oz (250 g) small green beans, trimmed
1 small sweet red pepper, thinly sliced
1 small sweet yellow or orange pepper, thinly sliced
1 tbsp (15 mL) sesame oil
Hot pepper sauce
1. Combine beef strips, ginger and half of the lemon juice in a bowl. Let stand for 15 to 30 minutes. Sprinkle with salt.
2. Heat a wok or large skillet over medium heat. Add sesame seeds and toast, stirring constantly, until golden and starting to pop. Transfer
to a bowl and set aside.
3. Increase heat to high. Add half of oil to wok and swirl to coat pan. Add beef mixture, in 3 batches to avoid crowding pan, and stir-fry for about 2 minutes, or until cooked on the outside but rare in the middle. Transfer to a bowl and set aside. Add remaining oil to wok and add beans; stir-fry for 3 minutes. Add peppers and stir-fry for 2 to 3 minutes or until crisp-tender.
4. Return beef and any juice and sesame seeds to wok and stir-fry until heated through. Add remaining lemon juice, sesame oil and hot pepper sauce to taste, tossing to coat. Serve immediately.
Serves 4
