Green Bean and Beef Stir-fry

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In case you didn’t know, I am half-Asian. (It honestly doesn’t look it, I know). That being said, Chinese food has been cooked often in my household. From chow mein, to potstickers, to stir-fry, we’ve eaten it all.

However, we’re usually stuck on the same recipes that have been passed to us over the years, and I was curious to try other people’s take on our traditional stir-fry dish. I came across a Jamie Oliver recipe, and it sounded delicious, so I attempted to make it my own. Here’s how it goes:



About a handful of green beans (or more if you want)

Lean flank steak, sliced into thin strips

1 TBS of crushed coriander seed

250 g spaghetti noodles

3 tsp of sesame oil

1/2 red onion

2 cloves of garlic

inch long slice of ginger

olive oil

Tamari Sauce (or soy sauce)

1 lime

1 red chili, finely sliced

salt and pepper



Start by boiling your pasta al dente. While that’s going, you can prep all of the veggies and meat. When the noodles are done, drain and toss with 2 tsp of the sesame oil, then put them back in the pot. Cover to keep warm.

Peel the ends of the green beans off and chop in half. Set aside.

Season the meat with some salt, pepper, and the crushed coriander seed. Set aside.

Peel and thinly slice the onion, garlic, and ginger.

Heat a large saucepan (or wok if you have one) with a bit of olive oil. When it’s hot, add the onion, garlic and ginger, and cook until the onions are tender. Add the meat and stir fry for 1 to 2 minutes. Then add the green beans and stir constantly for another 2 minutes.

Pour in the tamari (or soy) sauce and remaining 1 tsp of sesame oil and toss until everything is well coated. Add the noodles and finely sliced chili pepper.

Cut the lime into wedges to squeeze over individual servings



Mary Jane xx







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