Nothing gives me more satisfaction than harvesting a ton of veggies and then throwing them straight into dinner. I’ve been grazing off my string beans recently, but besides eating them raw right off the trellis, one of my favorite bean dishes is Szechuan-style beans.
I had just defrosted some beef from my cow share from Kookoolan Farms, so I decided to incorporate all my fresh ingredients together. I had also picked up some apples from Birds and Bees Farm, and wanted to try them out in a less classic apple pairing. The result was amazing; this dish took very little prep and was super delicious. I hope you’ll all agree!
Szechuan-Style Beef and Beans – Serves 4
1lb of green beans, washed and trimmed.
1 eggplant, sliced in sticks
1 red pepper, sliced crossways.
1lb ground beef
2 cloves of garlic, minced
1 apple, chopped into small bits
1 cup vegetabe oil
Stir Fry Sauce –
2 tablespoons apple cider vinegar or whatever kind you’ve got
1 tablespoons sesame oil
1 tablespoon honey
1 tablespoon sriracha
2 teaspoons toasted sesame seeds
2 teaspoons cornstarch
A dash of ground ginger and garlic powder
- Start by making your stir fry sauce – Mix together the cornstarch and vinegar, once cornstarch is fully mixed in then incorporate all other ingredients. Measurements are totally loose, just taste and adjust as needed! Set aside.
- Get a pot going with the vegetable oil and heat it on medium. Oil is ready when beans immediately start to simmer in the oil.
- In batches add all the green beans, eggplant and pepper. Cook only for about a minute and set aside in a bowl with paper towel at the bottom for excess oil. Set aside when done.
- Add beef into pan with a bit of olive oil, salt and pepper and cook until pink is gone. Remove a bit of the extra fat and throw in your minced apple. Mix fully into the beef.
- Add all veggies into the beef and apple mixture and stir together.
- Pour sauce mixture over the beef and veggies and mix fully, cooking for another 5-10 minutes.
- Serve over noodles or rice!