This dish is my version of imitating one of the most popular dishes from the Szechuan province of China. It’s usually stir fried in a wok. I used a non-stick pan and instead of stir frying the beans, I kinda steamed it – works perfectly every time. I first cooked the ground beef. The flavors came together in delicious and spicy harmony by then cooking the onions, garlic, ginger, hot pepper and scallions. Finally, the beans was added into the mixture and the ground beef was mixed in. Cover and cook until beans are a nice bright green – soft yet sports a crunch in every bite. I topped off the flavors with fresh basil leaves and more scallions. The process works very well and we always enjoy this entree served on top of a bed of brown rice (or white). I hope you will make this dish and enjoy it as much as we do. Happy Cooking.
Ground Beef with String Beans | Asian Inspired Recipe
This is an easy weeknight dinner. The nice spicyness in its bite will leave you wanting more.
- 1 pound ground beef I used grass-fed
- 8 ounces string beans ends snipped (I used Haricot Vert/French Style String Beans))
- 5 scallions chopped (about 3/4 to 1 cup)
- 1 small onion chopped or diced roughly
- 1/2 scotch bonnet or harbanero pepper roughly chopped (adjust for your taste)
- 1/2 cup loosely packed basil leaves I use the leaves whole
- 2 teaspoon garlic finely chopped
- 2 teaspoon fresh ginger finely chopped
- 1 teaspoon sea salt or kosher (adjust for your diet)
- 1 teaspoon Szechuan peppercorns coarsely crushed (can sub black peppercorns)
- 1 tablespoon sesame oil
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
Heat 2 teaspoons olive oil, in a non stick deep pan or wok. Use medium heat.
Cook the ground meat until no longer pink. Season with 1/2 teaspoon salt. About 5 to 6 minutes.
Note: use medium to medium high heat.
Transfer the cooked meat with any juices released to a bowl.
In the same pan, add the sesame oil and 1 to 1 1/2 tablespoon olive oil. Use medium heat.
Cook the onions, garlic and ginger for 2 minutes over medium heat. Season with a pinch of salt.
Add in the chopped hot peppers and crushed Szechuan peppercorns. Cook 30 to 60 seconds.
Add in the string beans and 1/2 of the chopped scallions. Season with a generous pinch or all of the remaining salt. Mix.
Add the cooked ground beef and soy sauce. Mix to combine with the beans. Cover pan with tight lid and cook for 8 to 10 minutes until beans are fork tender but still has a crunch.
Note: Use medium-high to high heat.
Turn off stove. Add in the basil leaves and 1/2 of the remaining scallions. Mix to combine.
Transfer to a serving bowl. Garnish with remaining scallions and slices of hot pepper if desired. Serve on top of a bed of brown or white rice. Enjoy.