Delish Recipe Beef and Green Bean Stir Fry
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11/30/2007
Very tasty! I scaled back to 4 servings :-) and used peanut oil. As I was heating the oil I tossed in about a 1/2 tsp of red pepper flakes to give it some more spice and I ended up omitting the black bean sauce because they looked so good as is I just plain forgot to add it. Would be good with some toasted sesame seeds sprinkled on near the end, too.
06/24/2004
I can't believe I was able to make this delicious asian dish! I've never tried making anything like this before, and it turned out marvelously! I scaled it back to 4 servings and, since I don't have a wok, used a great big fry pan--it worked great! I covered it for the last 10 minutes and let it 'steam' and it seemed like it cooked the string beans more thoroughly.
01/28/2004
I have always love this dish when eating out at Chinese restaurants. It was really great to discover this recipe so that I could make it at home whenever I want. Sometimes I add cooked chicken breast or shrimp to this dish if I am craving some protein.
06/08/2007
This recipe made a full meal when I added shrimp, snow peas, and shiitake mushrooms. I divided all the ingredients by 4, it made 4 servings for my boyfriend and I.
08/07/2006
I've made this twice as a side dish, scaling the recipe WAY back. I seem to have a problem with the ginger and garlic scorching before the black bean sauce is added, and then the black bean sauce doing the same. I'm not sure what the remedy is. The second time I tried tossing a bit of water in with the sauce, and it may have helped a little. Nevertheless, the recipe does taste great. I LOVE chinese-style green beans. I am still hoping to find a way to keep everything but the beans from scorching on me. Thanks!
05/24/2006
After 30 minutes cooking, the beans were still crunchy! I can't even imagine how long it would take to make 40 servings! Could make this again but would definitely blanch or steam the beans prior to stir-frying them.
06/17/2003
This recipe is terrific! I was having a craving for stir fry beans and this tastes very authentic to me. I scaled it to two servings since I only had 3/4 lbs of fresh green beans. It was so flavorful I sat and ate almost the whole bowl myself! Thanks for sharing this recipe Jackie.
08/11/2008
This was superb.. even cold the beans were tasty. I served this with Szechaun Shrimp from this site and really enjoyed my dinner. Next time I think I might try this with a mix of black bean and hoisin sauce.
01/28/2006
(As stated, this recipe makes 40 servings.) I usually omit the garlic because there is already plenty in the garlic & black bean sauce I use. This is a very quick, easy and tasty dish. Thanks!
11/15/2005
This is an easy quick dish I serve with Chicken Teriyaki and rice. Not exactly the same as in a restaurant, but close enough. My kids are picky, buy this is one of the few vegetable dishes they enjoy. Definitely omit the salt and adjust seasoning to your own taste.
11/03/2008
oh so good!!! I steamed the beans first then stir-fryed in wok using sesame oil instead and everying else I did the same. Great side dish I could not stop eating them.
09/03/2008
An excellent recipe! I used to calculator and cut it down to 4 servings. I did blanch the beans (4 minutes in boiling water then plunge them into ice water to stop the cooking) so they were cooked yet still crunchy. This way, I just had to warm them up once they got into the wok and I didn't have to worry about actually cooking them and scorching the garlic and ginger in the meantime.If you do blanch them first, make sure you roll them around in a towel and get them as dry as possible - otherwise they will spatter and spit once you add them to the wok with the hot oil. I didn't have the black bean sauce so I added probably close to 1/4 c of soy sauce instead. I did add salt as well. It was kind of strange tasting them while cooking. To me, they didn't have much taste but once they got to the table, they were bursting with flavor! The famly gobbled them up and declared them delicious! That is good enough for me!
03/14/2011
We did not care for this at all. I made exactly as written (after recalculating for 4 servings).
07/03/2006
Quite good. Really just like what you'd get at a Chinese restaurant. Next time, though, I'll skip the salt. The black bean sauce is salty enough; this dish doesn't need the additional salt.
09/30/2010
I added some oyster sauce as well. Turn down the heat a bit to avoid burning. Delicious!
01/07/2011
I used a reduced recipe for this. I followed directions specifically. The seasoning became like tar in the pot. I ended up having to rinse the final product to avoid serious flavor issues. After I rinsed the beans, the seasoning was still quite strong. So what's the deal? Not sure if I could have done something differently as I followed directions to the letter.
11/21/2010
It was kind of tangy and funky tasting but that may be because I used the wrong black bean sauce. I couldn't find it, and the guy at Trader Joe's directed me to black bean dip. This may have altered the dish too much.
10/11/2005
Very good recipe. I, too, didn't have the black bean sauce, but enjoyed these nevertheless. I also used fresh ground ginger with garlic. Will make again. Very quick. I used frozen long beans from Sams's Club.
07/21/2012
My husband loved this! My daughter loves chinese green beans but these wasn't it. I also picked up the wrong black bean sauce and wanted the ones with chunky beans in them. I don't think the flavors will change but I just like it for texture and looks.
09/28/2003
Thank you so much for posting this recipe!! Every time I go to a buffet I eat a plate of these and now I can have them at home! I made them last night (only for 6 servings) and they were terrific!!! Thanks!
01/21/2010
I thought these were quite good, but my only complaint is that they were slightly bland. It may be because I had to make my own black bean sauce (I couldn't find it anywhere!). I used a black bean sauce recipe from another site because I was desperate! I will make this again when I am able to go to an Asian store to get the black bean sauce!
02/24/2008
This was OK. The kids didn't like it. Hubby and I ate it, but agreed it wasn't something we wanted again. The sauce was very clumpy which made some bites fairly pungent. The beans were too crunchy, even though I cooked them longer than called for. I'm glad I tried it though.
11/16/2005
I didn't care for it (a bit plain) but my husband liked it.
06/29/2008
This is really easy to make and my husband loves it! I suggest steaming the green beans a bit before sauteing them in oil since they can still be a bit too al dente for my taste. Otherwise this is an impressive, yet simple dish!
03/05/2012
mmmm beans
06/28/2012
I expected a little more taste from the black bean sauce.
02/02/2017
I didn't have the fresh green beans. I substituted frozen and followed the recipe. This recipe was better than the green beans that I usually get at the restaurant. I will make it again, and again.
06/06/2010
Our local store didn't have black bean sauce, so we used a combination of soy sauce & oyster sauce; it was still very good, though!
10/09/2003
These were all right. Not exactly like what I've had in Chinese restaurants. I'd probably just order out for Chinese than do this dish again.
07/11/2003
Delicious! Easy and very satisfying. My husband is very picky and he really enjoyed this dish.
01/21/2010
very easy to make & very successful too. my family & friends enjoyed it for sure.
11/04/2008
I thought it was a little bland. I added some ginger, honey, and some red pepper flakes. My family loved it.
08/07/2014
This recipe was really good. I'm allergic to ginger so I left that out, I also left out the black bean sauce. I did add a little bit of chopped bacon though and... WOW! Super tasty!! Also, I recommend steaming the beans for a little while before cooking them until they are just slightly tender, I found that they fried better.
06/01/2014
I think I would have enjoyed this a lot more without the black bean sauce. The smell really bothered me and wasn't appetizing. I may have felt differently about this if someone else had cooked it far away from me, but as of now, I am traumatized and still trying to get this odor out of my apartment. I would give it another try and skip the black bean sauce next time.
04/20/2017
Loved it! Will for certain be making this again. Scaled the recipe down to a serving of 5 and added 1/2tsp of red pepper flakes for some added zing and flavour.
08/08/2010
Delicious! I made this as a side dish to go with potstickers. I couldn't find the black bean sauce so I finished the beans with a little bit of potsticker dipping sauce at the end. They would have been great without it but the sauce did give them a nice tang. Will make again!
05/02/2010
I love Chinese green beans but these weren't quite what I was expecting. The sauce seemed to be missing something. I probably won't make these again.
12/22/2014
Quite good. Since my friend who requested green beans made like they make it at our favorite Chinese buffet wanted it with a teriaki sauce, and we couldn't find a black bean sauce at our grocery, I made a homemade teriaki instead. (Soy sauce, vinegar, honey, peach syrup, combined to taste, about 2 tbsp of the first two and 1 tbsp of the last two). I really love black bean sauce and think it would have been better as written, but it did turn out remarkably similar to our buffet's offering, so my friend was pleased.
07/24/2006
At my Asian buffet restaurant, I always get two servings of these - so I'm glad to get a recipe that's close. I am out of black bean sauce, so I used about a T. of soy sauce and cut the salt a bit. Used a lid for a bit to soften the beans and added toasted sesame seeds at the end. Yummy.
10/01/2017
Not a bad recipe. Simple to make but, for me, it lacked real zing.
10/03/2009
Good basic flavor but will probably cut back on the black bean sauce next time and cook a bit longer. I like mine crunchy so I pulled them off the heat a little sooner than I should have. Might have cooked the bbs down a bit more. Guess we'll see next time. Served this with "Sesame Beef Bites" over "Quick Chinese-Style Vermicelli" from this site.
09/03/2008
I enjoyed this recipe...but next time I will cut back on the amount of black bean sauce used. I would prefer just a hint of taste. There will definitly be a next time!
01/18/2009
great
03/20/2017
Really good! I did not have the black bean so i used Hoisen and no ginger. opps and i added pepper flakes. Scaled it back to 6 people
02/04/2017
This came out great.
01/16/2004
A very tasty and easy way to cook green beans!
02/16/2009
Don't know what I did wrong but these were not very tasty. I followed recipe exactly.
10/17/2008
I left out the salt but this was still way too salty. It doesn't need nearly that much black bean sauce.
12/04/2008
The black bean sauce made it look very unappetizing. I don't plan on making this again.
12/09/2003
I agree with the last review: just ok. Maybe fermented black beans would be better than black bean sauce. But I doubt I will make this recipe again.
12/04/2018
Turned out really good !
09/05/2006
My co-worker thought today was a special event. Very good.
01/27/2017
I want to see a home wok for 13 lbs of green beens
06/06/2016
No changes. I might make it again
07/09/2009
Everyone loved the green bean stir fry. I made my own black bean sauce, with a can of black beans I had in the closet. Guests who normally don't eat green beans loved it!
11/12/2019
Simple and Delicious.
08/09/2016
didn't care for these at all think it was the sauce, going to try a different recipe
08/08/2005
Really good, but I didn't have black bean sauce, can't wait to try it with the missing sauce.
03/13/2020
Personal Favorite
10/21/2008
Excellent. I scaled this back to 8 servings and the results were wonderful. The black bean sauce is an unexpected but very, very good final touch and the mix of flavours combines beautifully to create a great side dish. I will certainly make this again.
02/02/2017
Awesome dish, a must do!
03/21/2009
I add 1/4 more black bean sauce than called for and make sure the beans are REALLY tender (almost limp). My husband can't stop eating them! I made this with just 4 pounds of green beans, but even that amount was more than my modest wok could hold. Next time I'll go with just 2 pounds - or get a bigger wok!
10/27/2008
We scaled it down to 4 servings. We made it with frozen green beans and it was way too salty. We did not care for this. I won't be making it again.
12/14/2004
very good. was a hit with the hubby who is a big asain food fan. pretty easy to make as well
10/25/2005
didn't like this.
Source: https://www.allrecipes.com/recipe/49350/chinese-green-bean-stir-fry/
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