Salad was just not enough for dinner, there were green beans hiding in the fridge along with some Angus beef chunks we bought in bulk to keep on hand. The beef needed to be separated into roughly a pound per bag. With the leftover amount, which was not enough for filling a freezer bag, I made a second course for hubby after the kids were fast asleep.
Start by blanching the fresh green beans in boiling salted water. If you only have frozen, that’s fine. I think the texture of fresh beans works best here as they are the base of the dish. Meanwhile, cut the beef against the grain, and thick slices of onion. Smash three cloves of garlic, keep them as whole pieces so that you can remove them. I forgot to take them out of the pan before I served this to hubby. Lucky enough for yours truly, he didn’t notice.
Warm a deep sauté pan with some olive oil, then add the onions. Toss the onions around then add the garlic and beef. You want a slow sauté to soften and mellow the flavours of the garlic into the meat. You can add a pinch of salt and pepper here, just be mindful that soy will also be added next.
Keep everybody moving in the pan. Add a pinch of ginger, fresh would be lovely however I used dried, some chili flakes, pinch of sugar, a scant tablespoon molasses, splash of apple cider vinegar, and a good glug of soy sauce. Bring the liquids to a simmer for a minute or two, then turn down the heat just a little to reduce the sauce by half. This is why you really don’t need salt and pepper, the concentrated soy steeped in red chili and vinegar easily replaces these ingredients. In the end, you won’t miss them, your mouth will be too busy with the sauce.
Plate the green beans and pour the beef and sauce over them. The cool clean flavour of the beans gives a contrast to the hot and sour dressing.