First of all, there’s some new developments on the site this week! My wonderful husband created a Recipe Index for me, so finding recipes on The Crepes of Wrath has never been easier. He’s also working on creating a link that you will be able to print directly from for all of the recipes, and I’ll let you know when that is up and running. We have to go back and edit every entry, so it will happen, but in due time. I also want to say that I’m sorry if I haven’t been responding to comments or e-mails as frequently as I normally would; I am finally employed, so I don’t have as much time to work on my site during the week anymore. I really love my new job! I’m really busy and everyone is being very patient with me as I learn the ropes around the office. I do have to leave the house at 6:45 AM to get there, though, and I don’t get home until 7 or 8 PM, depending on if I have things I need to do after work. I will be doing most of my commenting and whatnot during the weekends from this point on, so if I don’t get back to you immediately, don’t worry! I’ll be sure to respond by the following Sunday night.
Now, on to the good stuff: food! I made this for dinner last weekend and I couldn’t have been more pleased. I didn’t even realize how garlic-crazy I’ve been lately until I looked back at my most recent posts. I love garlic! It goes well with everything. Go ahead and try to think of something garlic isn’t a perfect companion for. You can’t! I always get some kind of garlic dish when I go out to eat if it’s available. One of my favorite things to get is garlic chicken with green beans at our favorite Chinese place in China Town. The sauce is sweet and savory, and goes great over some rice with the chicken and veggies. I wanted to try to recreate the dish at home, but I had beef on hand instead of chicken. I think that the restaurant might also have used something more like oyster sauce instead of what I used (hoisin sauce), but despite these differences, I really think that this garlic beef and green bean dish was out of this world. Kramer went back for seconds, which is always a good sign. I used sriracha (of course), but the dish wasn’t spicy at all; the sriracha just added a little depth of flavor and some extra garlicky-sweetness that it is known for. This is a pretty simple meal to make at home, too. You don’t need to fry anything and it only uses 2 pans, one of which can be really small because it only holds about a cup and a half of sauce. This sauce is absolutely delicious on its own and I was sure to scoop plenty of it onto my rice along with the beef and green beans. I cooked the beef at a high temperature very quickly, which helped to ensure that it was not overcooked and was perfectly tender. Of course, the meal wouldn’t have been the same without the sweet, crunchy green beans; they really are a wonderful spring and summer vegetable, and again, pair really well with the garlic sauce. I highly recommend trying this recipe out, especially if you don’t have a lot of experience cooking Asian food; this is a great place to start!
Heat 2 tablespoons of olive or peanut oil over high heat and add in your sliced steak. Cook for a few minutes until almost no longer pink, then set aside on a plate (don’t worry if it cools, it’ll heat back up when you add it back to the pan).
If you’ve got a lot of juices in the pan, drain off all but 1-2 tablespoons (depending on how much you have). Add in your diced onion and cook over medium-high heat for a few minutes, until softened.
Add in your green beans and 1/4 cup water if needed, just so the beans can steam. Cook for 5 minutes, stirring often.
Heat a tablespoon of olive or peanut oil in a small sauce pan and saute your garlic for three minutes or so over medium. Add in the rest of the sauce ingredients, stir to combine, then turn the heat up to medium-high and cook for another 3-5 minutes, until slightly thickened and bubbling.
Add the sauce to your beans and onions and cook for another 3 minutes over medium-high heat until bubbling.
Add the beef to the pan and cook for another 3 minutes or so until the beef is heated through.
- 2 tablespoons olive or peanut oil
- 2 pounds sirloin/top round/filet/flank steak (whatever you have on hand), sliced into long, thin strips
- 1 onion, diced
- 1 pound green beans, cleaned and de-stemmed
- ¼ cup water (if needed)
- Rice, cooked according to package directions (for serving)
- 1 tablespoon olive or peanut oil
- 6 cloves garlic, minced
- ⅔ cup Hoisin sauce
- 2 tablespoons granulated sugar
- 2 tablespoons low-sodium soy sauce
- 1 to 2 teaspoons Sriracha (I used 2 teaspoons)
- ⅓ cup water
- Slice your beef into long, thin strips. Heat 2 tablespoons of olive or peanut oil in a large saute pan over high heat and add in your beef. Cook for 3-5 minutes, until almost completely cooked (it can still be a little pink, as it will continue to cook a bit on the plate) and remove with a slotted spatula onto a plate with paper towels so the juices drain a bit.
- Drain all but 2 tablespoons of juices out of your pan and add the diced onion. Cook for 5 minutes over medium-high heat until softened, then add in the cleaned and de-stemmed green beans. Add in ¼ cup of water, if needed (just enough so the beans can steam), and cook for 5 more minutes, stirring frequently.
- While you cook the onions and green beans, heat 1 tablespoon of olive or peanut oil in a small sauce pan over medium heat, then add in your minced garlic. Cook for 3 minutes, until fragrant, then add in the rest of the sauce ingredients. Stir to combine, then cook over medium-high heat for 3-5 minutes until bubbling and slightly thickened.
- Add the sauce to the pan with the onions and green beans and cook over medium-high heat until thickened a bit more (about 3 minutes). Add in the beef and cook until heated through (about 3 minutes). Serve over rice or more vegetables. Serves 4 (or serves 5 when served over rice).