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
- green onion
- fresh green beans
- soy sauce
- red pepper flakes
- red wine
- beef stock
- s & p
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!
- 4-5 lb chuck roast, fresh (not frozen - if frozen check the recipe notes**)
- 5 cloves fresh garlic, smashed
- ½ c fresh cilantro, finely chopped
- 2 green onions, sliced on diagonal
- 1 lb fresh green beans, washed and trimmed
- 2 oz soy sauce
- 6 oz teriyaki sauce*
- ¾ t red pepper flakes, more or less depending on heat preferences
- 1½ c red wine
- 1½ c beef stock
- 1 t kosher salt
- ½ t ground black pepper
- 3 T cornstarch
- ¼ c warm water
- 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.
- When cooking time is complete, season to taste, shredded beef slightly and serve over steamed rice.
- *I prefer Trader Joes Soyaki sauce.
- ** If frozen add 2 hours to cook time and 1 additional cup of beef stock to the pot.