Anyways, so out of desperation I dug through the freezer to find something to eat. I found some frozen green beans and corn, which isn’t usually in a stir-fry, but I thought why not! I made up a quick marinade for the meat, then stir-fried it and dinner was ready in a flash.
Stir Fried Beef with Green Beans and Corn
2 c. frozen green beans
2 c. frozen corn
¾ lb. sliced beef for stir fry (flank or skirt steak)
1 tbsp cornstarch in 2 tbsp water
Rice, for serving
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp rice wine (mirin)
¼ tsp Chinese five spice powder
- Mix all ingredients in a shallow dish (I use a glass pie pan) and stir in beef. Let sit for 30 minutes at room temperature.
- When ready to stir-fry, heat 1 tbsp vegetable oil in wok (or large sauté pan) over med-high heat. When oil begins to shimmer, add beef with marinade. Stir constantly until there is no more pink. Remove beef and sauce from pan, add a little more oil and stir-fry vegetables until heated through.
- Add beef and sauce back to the pan, along with the cornstarch mixture. Continue to heat until sauce has thickened. Serve over warm rice.
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