My husband has been on a major health kick recently. When he gets in these moods, he wants to be the HEALTHIEST PERSON EVER which is always fun for me because I get a great amount of joy out of pausing the TV when the Dairy Queen S’Mores Blizzard commercial comes on and then calling him into the room. Or, like I did on the 4th of July, sneaking out while he’s napping and coming home with 4 kinds of ice cream. His weakness is ice cream – can you tell?

On the other side, I get super competitive when he gets like this. It’s like, “Oh, you had a salad today? I had 3. And then I put one in the blender for a snack.” Our house is super fun right now.

Needless to say, I don’t have a lot of blog material at the moment. Our meals are quite literally meat and vegetables. No cheese, no pasta, no potatoes, and there are definitely no cupcakes around. I wanted to share this stir fry, though, because I’m obsessed with green beans right now and this was delicious. It was quick and easy, like all stir fries – just make sure you have all your ingredients prepped before you start.

One year ago: Lemon Poppyseed Pancakes
Two years ago: Caramel Apple Cinnamon Rolls
Three years ago: Roasted Garlic and White Cheddar Pasta

Beef & Green Bean Stir Fry
  • 1/4 cup soy sauce
  • 1/4 cup white wine
  • 1 tablespoon mild honey
  • 2 large cloves garlic minced
  • 1 pound lean steak cut into cubes or thin slices
  • 2 cups fresh green beans trimmed
  • 2 tablespoons sesame oil divided
  • 1 tablespoon cornstarch
  • 1/2 cup onion thinly sliced
  • Sea salt to taste
  • Ground black pepper to taste
  • cooked rice for serving
  1. Whisk together soy sauce, wine, honey and garlic in large bowl. Add steak and toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
  2. Blanch green beans in large pot of boiling salted water for 2 minutes. Drain. Rinse under cold water; drain well.
  3. Heat 1 tablespoon of the oil in heavy large wok or skillet over medium-high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and stir until smooth; set aside. Add steak to wok or skillet and stir-fry until almost cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
  4. Add the remaining tablespoon of oil to the skillet. Add onion and green beans. Stir-fry until crisp-tender, about 2 to 3 minutes. Return beef to the skillet. Cook until the meat is done, another minute or two. Stir the reserved marinade and add to the skillet. Stir until sauce thickens and coats meat and vegetables, stirring constantly, about 2 minutes. Adjust seasonings to taste with salt and pepper.
  5. Serve over rice.



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