Ingredients Jump to Instructions ↓

  1. 2 Egg whites (large)

  2. 1 teaspoon 5ml Sesame oil

  3. 2 tablespoons 30ml Cornstarch

  4. Kosher salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 1 lb 454g / 16oz Boneless beef top round - sliced paper-thin

  7. Against the grain

  8. 8 Fresh chives - minced

  9. 1/2 cup 118ml Peanut oil

  10. 1 Fresh ginger - (abt 1") - peeled, minced

  11. 2 Garlic cloves - minced

  12. 2 Green onions, white and green parts - chopped

  13. 1 Dried red chile

  14. 3/4 lb 340g / 11oz Green beans - halved on the bias

  15. 1/2 cup 118ml Chicken broth

  16. 2 tablespoons 30ml Low-sodium soy sauce

  17. 1 tablespoon 15ml Rice vinegar

  18. 1 tablespoon 15ml Sugar

  19. 3 tablespoons 45ml Creamy peanut butter

  20. 2 Strips orange peel

  21. 1/4 cup 36g / 1 1/3oz Roasted peanuts - chopped

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.

  2. Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.

  3. Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan.

  4. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes.

  5. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.

  6. This recipe yields 4 servings.


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