Sizzled Beef & Green Beans with Ginger-Garlic Oil
Ingredients
- 1½ poundsground beef
- 1 poundgreen beans
- 6 clovesgarlic
- 2 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 2 tablespoonsesame oil
- 2 tablespoonvegetable oil
- 1 tablespoonsesame seeds
- 3scallions
Prep
- 01
Mince 6 garlic cloves and 2 tablespoons fresh ginger.
- 02
Trim the ends off 1 pound green beans.
- 03
Chop 3 scallions into thin rounds.
Method
- 01
Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until it shimmers.
- 02
Add 1 1/2 pounds ground beef, breaking it into small pieces with a wooden spoon. Cook for 4–5 minutes until browned and cooked through. Drain excess fat if needed.
- 03
Push the beef to the sides of the pan. Add 6 minced garlic cloves and 2 tablespoons minced fresh ginger to the center, stirring for 30 seconds until fragrant.
- 04
Add 1 pound trimmed green beans and stir everything together. Cook for 5–6 minutes, stirring occasionally, until the green beans are tender-crisp.
- 05
Drizzle in 2 tablespoons sesame oil, 3 tablespoons soy sauce, and 1 tablespoon rice vinegar. Toss to coat and cook for 1 minute more.
- 06
Transfer to a serving bowl or platter. Top with 1 tablespoon sesame seeds and 3 chopped scallions. Serve immediately.
Spice Tips
For a kick of heat, add 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne when cooking the ginger and garlic. A splash of sriracha (1–2 teaspoons) stirred in at the end adds depth and spice.
Serve over steamed rice or cauliflower rice if desired. Leftovers keep in the fridge for 3 days and reheat well in a skillet.