Stir-Fried Tender Green Beans with Beef Tenderloin

Why people make this dish

Green beans on their own make a lovely simple stir-fry, but pairing them with pre-marinated beef tenderloin turns the dish into a more satisfying meal. The result is a fresh, colourful combination that comes together in under half an hour.

Beyond the taste, there’s a good reason to include green beans in your summer meals. Traditionally, green beans are considered to have a mildly warm, sweet nature, associated with nourishing the spleen and stomach, clearing summer-heat and easing the dampness that the humid season brings. They work equally well stir-fried alone or with meat.

Method

1. Slice the beef thinly against the grain. Combine with egg white, a splash of light soy sauce and any other preferred seasoning. Mix well and set aside to marinate for at least 10 minutes.
2. Bring a pot of water to a full boil. Blanch the green beans until they turn a vivid, deep green and are cooked through — do not rush this step. Drain and set aside.
3. Heat oil in a wok over high heat. Add the marinated beef and stir-fry until about 80% cooked. Remove and set aside.
4. In the same wok, add a little more oil and fry the minced garlic until fragrant.
5. Add the blanched green beans, a pinch of sugar and salt, and toss over high heat.
6. Return the beef to the wok. Add a small amount of oyster sauce and the cornstarch-water mixture. Stir-fry quickly for another 30 seconds until everything is glossy and well combined.
7. Plate and serve immediately with steamed rice.

Nourilo’s Tips

The single most important thing to remember with green beans is: cook them thoroughly. They must be cooked until completely soft — the natural toxins in raw or undercooked beans only disappear with sufficient heat. Blanching them in boiling water before the stir-fry is the most reliable way to ensure they are safely cooked through.

If someone in your household accidentally eats undercooked beans and develops symptoms such as nausea, vomiting or numbness around the lips, use mung beans (75 g) simmered with a few slices of liquorice root as a traditional supportive measure. Seek medical attention if symptoms are severe or persistent.