Chinese · Serves 2
with Ginger Rice & Candied Peanuts
Put down that delivery menu! This spicy-sweet stir-fry (say that 5 times fast) has got you covered. You’ll toss beef and green beans in an addictive Szechuan sauce that’s got just the right level of heat. Everything’s served over steamy, ginger-infused rice, then topped with crunchy candied peanuts. Plus, it’s all ready in just 30 minutes—take that, takeout!
Wash and dry produce.
Peel and mince or grate ginger. Trim green beans if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 1 minute.
Stir in rice, 1¼ cups water (2¼ cups water for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, then cover with plastic wrap. Microwave until tender, 1-2 minutes. Uncover, drain, and set aside.
Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes.
Turn off heat; transfer to a small bowl. Wash out pan.
Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll finish cooking in the next step).
Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4 servings) into pan with beef. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant, 1 minute. TIP: If ginger and scallion whites begin to brown too quickly, reduce heat to medium low.
Stir in Szechuan paste, sweet soy glaze, and ¼ cup water (1⁄3 cup for 4). Cook, stirring, until beef is cooked through and everything is thoroughly coated in sauce, 1-2 minutes.
Remove pan from heat.
Fluff rice with a fork; season with salt and pepper. Taste Szechuan beef and green beans and season with salt and pepper.
Divide rice between bowls and top with beef mixture. Sprinkle with scallion greens and peanuts. Serve.
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