Wok with beef and green beans
4 servings
20 minutes
Beef and green bean wok is a vibrant dish of Chinese cuisine that embodies the idea of quick cooking while preserving maximum flavor and nutrition. Thin slices of beef stir-fried in a hot wok develop a crispy crust while remaining juicy inside. Green beans, carrots, and zucchini add freshness and light sweetness to the meat, while cashews and cilantro bring spiciness and aroma. Dressed with white wine vinegar, this wok acquires a delicate tang that harmoniously balances the dish's flavor. Traditionally served with rice or noodles, its rich taste and quick preparation make it an ideal choice for an energetic dinner. Cooking it means immersing oneself in the art of wok frying, where every spatula movement transforms ingredients into a gastronomic masterpiece.
1
First, we prepare everything because we need to fry the ingredients very quickly in the wok. We cut the beef into thin slices. We peel the zucchini and carrot and cut them into strips. We rinse the beans and cut them in half.
- Beef: 500 g
- Zucchini: 1 piece
- Carrot: 2 pieces
- Green beans: 250 g
2
Heat the wok, pour in oil, and immediately fry the beef for 3 minutes, stirring quickly, and add salt. Add the beans and fry for a minute. Add carrots, zucchini, and celery to the wok, working the spatula intensively for 3 minutes to keep the ingredients moving. Season with wine vinegar, add crushed cashews, and torn cilantro.
- Olive oil: 3 tablespoons
- Beef: 500 g
- Salt: to taste
- Green beans: 250 g
- Carrot: 2 pieces
- Zucchini: 1 piece
- Celery stalk: 4 pieces
- White wine vinegar: 2 tablespoons
- Cashew: 100 g
- Coriander: 0.5 bunch
3
We serve on plates using chopsticks.