I only used about half of my package of fresh green beans for my potatoes and green bean dish so I needed to use the remaining today. I’ve been wanting to try some low-fat Chinese dishes and came across this one from, wait for it, Weight Watchers. It originally called for broccoli but since I am not a fan of broccoli, I substituted the green beans. And let me tell you — This. Was. So. Good!
To make this a quick dinner, I used Tyson’s Grilled and Ready Seasoned Steak Strips. Those things are so good. I use them for quick fajitas too.
Beef and Green Bean Stir-Fry (Recipe adapted from Weight Watchers)
1 pkg Tyson’s Grilled and Ready Seasoned Steak Strips
1 tsp canola oil
1 cup(s) reduced-sodium chicken broth, divided
1 1/2 c fresh green beans
1 tsp ground ginger
1 tsp minced garlic
1/4 cup(s) low-sodium soy sauce
1/2 cup(s) water
Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry about 4 minutes; transfer to a bowl.
Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add green beans, cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until green beans are almost done about 5 minutes. Uncover pan and add ginger and garlic; stir-fry about 1 minute.
In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
Return beef and accumulated juices to pan; toss to coat.