Browned beef and crisp-tender vegetables are finished in a sweet and tangy sauce that rivals any takeout version.
Ginger Beef and Bean Stir-Fry
Makes 4 to 6 servings
- 1 tablespoon plus 1 teaspoon vegetable oil, divided
- 1 pound ground beef
- 1 pound thin green beans
- 1 medium red bell pepper, sliced
- 4 tablespoons water, divided
- 1 cup soy sauce
- ½ cup firmly packed light brown sugar
- 2 tablespoons grated peeled fresh ginger
- 6 cloves garlic, minced
- ¼ cup rice vinegar
- ¼ cup fresh lime juice
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- ⅓ cup sliced green onion
- 2 teaspoons toasted sesame seeds
- Lime wedges, to serve
- In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add beef; cook, stirring occasionally, until beef is crumbly, browned, and has crisp edges and bits, 10 to 12 minutes. Remove beef using a slotted spoon, and let drain on paper towels.
- In same skillet, heat remaining 1 teaspoon oil over medium heat. Add beans, bell pepper, and 2 tablespoons water. Cover and cook, stirring occasionally, until vegetables are just tender, 3 to 5 minutes. Remove vegetables from skillet.
- Add soy sauce, brown sugar, ginger, garlic, vinegar, lime juice, salt, and black pepper to skillet; cook over medium heat, stirring constantly, until sugar is dissolved. In small bowl, stir together cornstarch and remaining 2 tablespoons water until dissolved. Stir cornstarch mixture into soy sauce mixture; bring to a boil. Stir beef, vegetables, and green onion into sauce in skillet; cook, stirring frequently, until sauce is thickened and mixture is well combined. Sprinkle with sesame seeds. Serve with lime, if desired.
Cooking your ground beef until it has some crispy edges and well-browned bits is a key step to this recipe; it absorbs the sauce and flavors the entire dish. If you simply cook your ground beef until no longer pink, you’ll end up with too much sauce.