Bean There, Wok That

Ground Beef Stir-Fry with Edamame, Lima Beans, and Corn in Soy-Ginger Sauce

30 minutes
Serves 4
DinnerChinese
Herb's take

Inspired by Chinese stir-fry techniques, this dish is a high-heat, quick-cook showcase for both beef and beans. You'll learn the art of blooming aromatics and finishing with sesame oil for maximum flavor payoff.

Ingredients

Yield
4

Instructions

  1. 01
    In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and water to make your stir-fry sauce.
  2. 02
    Heat a wok or large skillet over high heat until just beginning to smoke. Add the neutral oil and swirl to coat.
  3. 03
    Add ground beef and cook, breaking up with a spatula, until well-browned and most of the moisture has evaporated, about 5-6 minutes.
  4. 04
    Push beef to the edges of the pan. Add onion, ginger, and garlic to the center. Stir-fry just until fragrant, about 1 minute.
  5. 05
    Add frozen lima beans, edamame, and corn. Stir everything together and cook until beans are heated through and just tender, about 3-4 minutes.
  6. 06
    Stir the sauce to reincorporate the cornstarch and pour it into the pan. Stir-fry until the sauce thickens and everything is glossy and well-coated, about 2 minutes.
  7. 07
    Remove from heat. Drizzle with toasted sesame oil and toss well.
  8. 08
    Transfer to a serving platter or bowl. Garnish with sliced scallions. Season with salt and pepper to taste. Serve hot, ideally with steamed rice to soak up all that sauce.

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