Blistered Green Bean Stir-Fry with Grass Fed Beef and Mushrooms
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Servings: 4
Ingredients
For the sauce:
2tablespoonshoisin sauce
¼cupblack bean garlic sauce
¼cuplow sodium soy sauce
1teaspoonsriracha
2tablespoonsgranulated sugar
2tablespoonswater
For the stir fry:
2tablespoonspeanut oil
1lbwhite button mushrooms, sliced or quartered
1lbgreen beans, stems removed & cut in half crosswise
1lb85% lean grass-fed organic ground sirloin beef
1bunch green onion, sliced
4clovesgarlic, minced
2cupsuncooked short grain brown rice
Instructions
Place the rice in a rice cooker with 4 cups water, or cook on the stove according to package instructions. Cook the rice while you prepare the rest of the meal. Start cooking the stir fry when there is roughly 20 minutes left on the rice. (You can also cook the rice ahead of time & reheat before serving.)
In a small bowl, whisk together the sauce ingredients and set aside.
Add the peanut oil to a large nonstick skillet or wok & warm over high heat until shimmering.
Add the mushrooms to the pan & cook, stirring occasionally, until golden brown, about 5-10 minutes, depending on the heat of your stove. Remove the mushrooms from the pan and set aside on a plate.
Without adding anymore oil to the pan, add the green beans and let cook on high heat, stirring occasionally, until blistered in spots, roughly 3-5 minutes. Remove the green beans from the pan and set aside on a plate.
Add the beef to the pan, using a spatula to break up into small pieces while cooking. Stir fry until nicely browned, 3-5 minutes.
Add the green onion and garlic to the pan and cook for another 1 or 2 minutes until fragrant.
Add the sauce to the pan and stir to coat. Then add the mushrooms and green beans and stir to coat. Cook for a minute or so to warm everything thoroughly, and serve over the cooked short grain brown rice. Top with extra sriracha if you like things spicy!