An Okie Girl’s take on Green Bean Beef

Here’s anoth­er twist on one of my family’s favorite foods — Chi­nese take-out ((Green Bean Beef)). Now, right away, the part of the title that says “An Okie Girl’s take…”  should let you know, this is not at all intend­ed to be “authen­tic Chi­nese take-out” for the home cook. 

The cut­ting, sear­ing, sautéing are all last minute tasks that this mom­ma rarely can pull of dur­ing the 6 o’clock din­ner­time hour.

No, I try to make din­ner at 8 am or 1 pm — but nev­er close to din­ner­time ((if I can avoid it!)).  The hour before din­ner is the MOST hec­tic of our day. Adding a knife and fire to the mix can’t end well. FOR REAL.

This green bean beef twist is so tasty and sim­ple, you’ll nev­er miss take out — or the pre-din­ner cra­zies. 

Here’s what you need:

  • chuck roast, fresh (not frozen — if frozen check the recipe notes)
  • fresh gar­lic
  • cilantro
  • green onion
  • fresh green beans
  • soy sauce
  • teriya­ki 
  • red pep­per flakes
  • red wine
  • beef stock
  • s & p
  • corn­starch

Throw (or set) it all in a large dutch oven.

Stir to com­bine, cov­er & bake.

Sea­son to taste and shred the beef into large chunks.

Serve over brown or white rice. I use the microwave pouch­es — they are an awe­some time saver!

Every­one loved it — and that’s RARE in my home. I start­ed with 5.5 pounds of chuck roast and end­ed with just enough for Hub­by to take to work for lunch.

The fla­vors were sim­ple but mighty! The slight heat from the crushed red pep­per per­fect­ly accent­ed the sweet­ness from the teriya­ki. The gar­lic and red wine took an ordi­nary bot­tle of teriya­ki and ele­vat­ed it to “home­made” fla­vors with such lit­tle effort. The addi­tion of corn­starch caused the cook­ing liq­uids to thick­en, mak­ing the most deli­cious, sweet and slight­ly salty sticky sauce. SO EASY and SO, SO GOOD.

I mean — who wants an easy meal that tastes dis­gust­ing? OR how about a dif­fi­cult meal that tastes real­ly good?

Most days I only have time of easy AND deli­cious. Occa­sion­al­ly, I’ll splurge and go for dif­fi­cult and deli­cious… (I try to avoid easy and gross — but some­times stuff hap­pens). 

Here you go, I hope you enjoy an easy din­ner!

An Okie Girl’s Take on Green Bean Beef
Serves 6
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Prep Time
15 min
Cook Time
5 hr
Prep Time
15 min
Cook Time
5 hr
712 calo­ries
16 g
306 g
20 g
101 g
7 g
594 g
2388 g
6 g
0 g
11 g
Nutri­tion Facts
Serv­ing Size
594g
Serv­ings
6
Amount Per Serv­ing
Calo­ries 712
Calo­ries from Fat 182
% Dai­ly Val­ue *
Total Fat 20g
31%
Sat­u­rat­ed Fat 7g
37%
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 1g
Monoun­sat­u­rat­ed Fat 10g
Cho­les­terol 306mg
102%
Sodi­um 2388mg
100%
Total Car­bo­hy­drates 16g
5%
Dietary Fiber 3g
11%
Sug­ars 6g
Pro­tein 101g
Vit­a­min A
15%
Vit­a­min C
16%
Cal­ci­um
9%
Iron
70%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
Ingre­di­ents
  1. 4–5 lb chuck roast, fresh (not frozen — if frozen check the recipe notes**)
  2. 5 cloves fresh gar­lic, smashed
  3. ½ c fresh cilantro, fine­ly chopped
  4. 2 green onions, sliced on diag­o­nal
  5. 1 lb fresh green beans, washed and trimmed
  6. 2 oz soy sauce
  7. 6 oz teriya­ki sauce*
  8. ¾ t red pep­per flakes, more or less depend­ing on heat pref­er­ences
  9. 1½ c red wine
  10. 1½ c beef stock
  11. 1 t kosher salt
  12. ½ t ground black pep­per
  13. 3 T corn­starch
  14. ¼ c warm water
Instruc­tions
  1. Pre­heat oven to 275°. In a small bowl com­bine corn­starch and water, stir­ring to cre­ate a slur­ry. Com­bine remain­ing ingre­di­ents into a large dutch oven. Cov­er and bake for 5 hours.
  2. When cook­ing time is com­plete, sea­son to taste, shred­ded beef slight­ly and serve over steamed rice.
Notes
  1. *I pre­fer Trad­er Joes Soy­a­ki sauce.
  2. ** If frozen add 2 hours to cook time and 1 addi­tion­al cup of beef stock to the pot.
beta
calo­ries
712
fat
20g
pro­tein
101g
carbs
16g
more
Food for a Year: https://foodforayear.com/

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