Ingredients
- 1 sweet red or green pepper
- 1 lb (500 g) lean ground beef
- 1 tbsp (15 mL) vegetable oil
- 2 cloves garlic, minced
- 1 tbsp (15 mL) minced gingerroot
- /4 tsp (1 mL) each salt and pepper
- 3 cups (750 mL) diagonally halved trimmed green beans
- 1/2 cup (125 mL) beef stock
- 1/4 cup (50 mL) hoisin sauce
- 2 tbsp (25 mL) soy sauce
- 1 tbsp (15 mL) cornstarch
- 2 green onions, thinly sliced
Steps
- Seed, core and cut red pepper into thin strips; set aside.
- In wok or large skillet, stir-fry beef over high heat until no longer pink, about 3 minutes. Using slotted spoon, transfer beef to plate.
- Drain fat from wok; add oil. Stir-fry garlic, ginger, salt and pepper over medium heat until fragrant, about 1 minute. Add green beans, red pepper and 2 tbsp (25 mL) water; cover and steam until beans and pepper are tender-crisp, 3 minutes.
- Return beef and any juices to wok. Whisk together beef stock, hoisin sauce, soy sauce and cornstarch; stir into wok. Bring to boil; boil, stirring, until sauce is thickened and glossy, about 1 minute. Sprinkle with green onions.
