Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Ingredients:
1 lb. ground beef
1 lb. green beans, rinsed and trimmed
1 can sliced water chestnuts (optional)
½ Tbsp. + 1 tsp. vegetable oil
½ tsp. grated ginger
1 clove garlic, crushed
1 Tbsp. rice wine
Soy Sauce Mixture:
¼ c. low sodium soy sauce
1 Tbsp. agave or honey
½ tsp. sweet chili paste
¼ tsp. black pepper
½ tsp. sesame oil (optional)
Accompaniments:
1 Tbsp. sesame seeds
Scallions to taste
Directions:
Make the soy sauce mixture – combine soy sauce, agave, chili paste, and black pepper in a small bowl. Stir to combine and set aside.
Clean and rinse green beans. Cut into 1-inch pieces and set aside.
In a small skillet on medium-low heat, add 1 Tbsp. sesame seeds and toast for about 1-2 minutes, stirring frequently. Sesame seeds should be golden in color. Remove from skillet and set aside.
In a large, deep-sided skillet, brown ground beef in 1 tsp. oil. Use wooden spatula to break up beef into small chunks. This should take about 5-7 minutes.
Once mostly browned, drain off excess fat, and set beef on a paper towel-lined plate (the meat should be a little pink as it will continue cooking when you add it back to the skillet).
Heat a wok on high heat and add 1 Tbsp. oil.
Add green beans and toss in oil, stirring very frequently for 3-5 minutes.
Lower heat to medium and add ground ginger and cook, stirring frequently for 1 minute.
Add crushed garlic, stirring frequently for another minute.
Add ground beef and soy sauce mixture to wok. Cook for 2-3 minutes.
Stir in rice wine and cook for about 30-45 seconds. Remove wok from heat.
Serve over rice and top with toasted sesame seeds and scallions. Enjoy immediately.
Notes:
No wok? No problem! Use a large, deep-sided skillet.
Want more sesame flavor? Add an extra drizzle of sesame oil to finish your dish.
I regularly substitute ground turkey for ground beef. Cooking time may vary. You can also enjoy this with ground chicken.
Want more heat? Add ¼ tsp. red pepper flakes to soy sauce mixture.
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