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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Szechuan Green Beans and Beef with Rice Recipe

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This recipe for Szechuan Green Beans and Beef with Rice is from Favourite Recipes for New Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1- 1/2 c. long grain rice
8 oz. extra lean or lean ground beef
2 tsp. vegetable oil
1 lb. green beans, cut in 1-inch lengths (4 c.)
6 to 8 cloves garlic, minced
1 tsp. hot chili paste or 1/2 tsp. crushed red pepper flakes
4 green onions, diagonally sliced
Sauce:
3 tbsp. soy sauce
2 tbsp. each granulated sugar and cider or rice vinegar
4 tsp. cornstarch
Directions:
Directions:
1. In saucepan, bring 3 cups water to boil. Stir in rice; cover, reduce heat and simmer for 20 minutes (40 minutes if brown) or until liquid is absorbed.
2. Sauce: Meanwhile, in small bowl, stir together soy sauce, sugar, vinegar, cornstarch and 1/2 c. water; set aside.
3. In nonstick skillet, cook beef over mediium-high heat, breaking up with spoon for 5 minutes or until browned. Remove beef to side dish; drain off fat from pan.
4. Add oil to skillet. Add beans and garlic; stir-fry for 1 minute. Stir in chili paste then 3/4 c. water; cover and cook, stirring occasionally, for 2 to 3 minutes or until beans are tender-crisp. Stir in reserved beef. Stir soy sauce mixture and stir into beef mixture; bring to boil. Stir in green onions; cook for 1 minute. Serve over rice.

Vegetarian Szechuan Green Beans with Rice:
Omit beef. If desired, stir in 1 c. crumbled firm tofu or 2 c. drained and rinsed chick-peas at the end of step 4.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is one of David's favourite meals. He almost always chooses it when he is asked what he would like for dinner. It is from Anne Lindsay's New Light Cooking. We never use as much garlic as the recipe calls for - we usually just put in 1 clove. Similarly, we don't usually put in the hot chili paste but do use crushed red pepper flakes.

 

 

 

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