≡ Author’s Note ≡
I’m sharing another Filipino recipe that my mom passed on to me. She loves to cook for the whole family when we’re together. When she asks what we’d like her to make, this 30-Minute Beef and Green Beans Stir-Fry always makes the list.
Beef and Green Beans Stir-Fry translates to “Ginisang Baka at Sitaw”. It’s a pretty straight forward translation: “ginisa” meaning stir-fry or saute, “baka” meaning beef and “sitaw” meaning beans, legumes or string beans. The recipe is pretty simple and straight forward too—ideal for busy individuals and families.
Remember that nobody’s perfect (it’s ok to make mistakes). Roll with the punches and have fun!
All the best,
Cook it easy. I have an electric stove with 1 – 10 heat indicator (1 is lowest heat and 10 is highest). The heat level I use for this recipe is pretty consistent at medium heat (5).
Praise the lard. I use organic 85% lean ground beef for this Beef and Green Beans Stir-Fry. I usually don’t use lean beef content higher than that. The meat’s natural fat will keep food moist eliminating the use of added oil. You can add oil later if desired.
We meat again. You can use other lean and tender beef cuts suitable for stir-frying like flank and skirt steaks.
Cool beans. This recipe works well with frozen green beans, just reduce the cooking time. Another tip, gently break up the bag of frozen green beans before adding them in the pan.
Well paired. I make a well-rounded meal by serving Beef and Green Beans Stir-Fry with organic brown rice, sliced boiled eggs or fried eggs, and chopped fresh tomatoes.
To make sure the rice is ready to serve along with your other dishes, get a head start by cooking the rice—with instant pot, rice cooker or stove top—right before cooking the Beef and Green Beans Stir-Fry or during idle time in the kitchen. I personally use a rice cooker with a stainless-steel pot.
If serving eggs, here is a simple and forgiving method of boiling eggs that really works well for us: (1) ADD eggs in a pot and enough water to cover them, and BRING to a boil, covered; (2) TURN heat off and KEEP the pot on the hot burner for 10-12 minutes; (3) DRAIN the hot water and REPLACE with cold; (4) once eggs are slightly cool, PEEL while eggs are submerged under the cold water. I use an egg slicer to slice or cross-slice boiled eggs directly over a bowl for easier, faster prep.
Kid friendly tip: I found that it’s easier for my kids to eat green beans that are chopped or cut into 1-inch bite-sized pieces.
≡ The Recipe ≡
30-MINUTE BEEF AND GREEN BEANS STIR-FRY by thegoodlf.com
Share as a side by itself or as a main dish with brown rice, sliced boiled eggs or fried eggs, and chopped fresh tomatoes.
1 pound 85% lean ground beef
4 garlic cloves (or 1/2 teaspoon garlic powder)
1 small onion (or 1 teaspoon onion powder)
2 pounds fresh or frozen green beans
1/2 cup less sodium soy sauce
1/2 cup water
TRIM stems off the green beans if desired. SLICE the garlic and onion (skip this step if using garlic and onion powder).
In a large all-purpose pan, COOK ground beef over medium heat, breaking it up as it cooks.
MAKE a large hollow in the middle of the pan, ADD garlic and onion into the hollow, and COOK until onion is translucent. (Alternatively, STIR in garlic and onion powder with the ground beef and COOK for 1 minute.)
STIR in green beans, soy sauce and water. SIMMER, covered, over medium heat until green beans are tender, 10 minutes. Simmer for 5 minutes if using frozen green beans.
Nutrition Info Per Serving: 148 calories, 7.6g total fat (2.9g saturated fat), 45mg cholesterol, 333mg sodium, 3.9g carbohydrates (1.3g dietary fiber, 1.2g sugar), 14.9g protein.