Beef and Green Bean Saute with Coconut Rice

I will grant you that the title is a misnomer as there are beets, carrots, and green beans in this bad boy stir fry. I made this Thursday night after having gone to the grocery on Tuesday night and buying TONS of veggies (I was planning on dieting this week and just overall missed veggies). I decided to change up my basic veggie list and got some green beans versus broccoli - have now had green beans twice this week but that is another story. I knew I wanted to do something with green beans and beef (CM was having a sale on pre-marinated sirloin and I was sick of chicken). Thursday night came around and I had carrots, beets and basil that I needed to use up; ergo, they went into the beef and green bean saute. It was excellent, flavorful, healthy and exactly what I wanted to eat last night.

Makes two large portions

Saute

• Half Pound Sirloin (I used honey habenero pre-marinated sirloin from CM - marinate as desired)
• 3 cups green beans, end trimmed and roughly sliced in the middle to make 1.5 inch long pieces on either side
• 1-2 large carrots, washed, peeled and slice *optional, but recommended
• 1-2 large gold beet, sliced and quartered *optional
• One half white or yellow onion or two large shallots, thinly sliced
• 5-6 cloves garlic, minced
• 1-2 tbsp of minced ginger
• 1/3 cup chicken broth
• a couple fingerfuls of flour or cornstarch for thickening
• 1 tbsp soy sauce
• 1.5 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1-2 tbsp Chili Garlic Paste or Sriracha
• Dash of Asian House Spice *optional 
• Dash of coconut milk
• One half lime
• Fresh cracked pepper
• Salt - just a pinch
• 1.5 tbsp sesame seeds

Garnish

• 1/3 cup green onions, chopped
• fresh torn basil

Rice

• 3/4 cup basmati rice
• 1/2 cup water
• 1 cup coconut milk
• salt

Prep - Chop garlic, onions, garlic and set aside in one bowl. In another bowl, combine soy, hoisin, oyster sauce, broth, and chili paste.

Steam veggies until almost fork tender and reserve.

In a small saucepan, combine water, coconut milk and salt and bring to a boil. Add rice, stir, reduce to simmer, cover and cook for 10-12 minutes. 

Heat sesame oil in a large skillet, once hot add garlic, onion, ginger, flour and a tad bit of salt. After a few minutes add beef and sear on each side, remove to rest before cutting into strips. After removing beef, add the broth mixture and stir well. Let the sauce hang out for a few minutes and then return beef to pan (after cutting into strips). Simmer for a few minutes, then add veggies. Add a dash of coconut milk, lime juice sesame seeds, pepper and additional seasonings as desired. Stir well.

To serve: place rice on plate, top with stir-fry, garnish stir fry with green onions and basil.

If all prep work is done this should only take about 10-15 minutes to prepare.