About this recipe:An easy beef stir-fry dish with long beans to serve with rice. You may substitute with green beans if you can't find the long snake beans.
455 g beef sirloin tips, thinly sliced
1 teaspoon cornstarch
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon vegetable oil
220 g long snake beans, ends trimmed and cut into 5cm length
1/2 onion, sliced
60 ml beef stock
1 tablespoon fish sauce
oil for cooking
Prep:10min › Cook:20min › Ready in:30min
In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil. Add beef, and mix well.
In a large wok, heat 2 tablespoons oil over high heat for one minute. Add meat; cook and stir for about 2 minutes, or until beef begins to brown. Transfer beef to a large bowl, and set aside.
Heat 1 tablespoon oil in wok. Add onion; cook and stir until tender. Mix in green beans, and add broth. Cover, and reduce heat to medium. Simmer for 4 to 5 minutes, or until beans are tender crisp. Stir in fish sauce and beef. Cook, stirring constantly, for 1 or 2 minutes, or until heated through.