“I was on the hunt for a recipe so that I could make my favorite dish at a local Chinese restaurant.After messing with different recipes and adjusting to my taste I finally found the perfect match!”
2 tablespoonsdark soy sauce
1 tablespoonmirin or 1tablespoonchinese rice wine or 1tablespoonsherry wine
1 teaspoonwhite sugar
8 ouncesrib eye or 8ounces any marbled tender cut beef
Sauce for the greenbeans
1⁄2 cupoyster sauce
3 tablespoonstamari or 3tablespoonslow sodium soy sauce
2 teaspoonschinese rice wine or 2teaspoonssherry wine
1⁄2 teaspoon minced garlic
1⁄4 teaspoonblack pepper
1⁄4 teaspoonsalt (to taste)
1⁄2 teaspoon crushed red chile in oil (found at Asian markets)
1 white onion, thinly sliced
4 cupsgreen beans (ends trimmed)
1 -2 tablespoonsesame oil
Thinly slice the beef into long thin strips about 1.4 inch thick.Place beef in a bowl with marinade ingredients.Let marinate for 2 hours or more (overnight if wanted).Next, mix your sauce ingredients and set aside.Once beef is done marinating, heat a wok or pan on high, add sesame oil a tbsp at a time to thinly coat the pan.Add in beef and spread over the bottom of the pan.Do not stir until a minute has passed.Then, flip the meat to the other side to allow it to brown.Next, take the beef out of the pan and onto a plate and set aside.
Add more oil to the pan, and place the sliced onions and green beans in the pan.Stir fry for 2 minutes on each side, and then add 2 tbsp water to the pan.Turn the pan down to medium and cover for 4 minutes while the vegetables steam.
Once the vegetables are crisp tender, add the sauce ingredients and mix.Cook on medium high for an additional minute, then add the beef into the pan and stir.Serve the beef with green beans over white rice and enjoy!