Chinese Beef with Bits and Bobs
A flexible, flavor-packed stir-fry made with ground beef, crispy green beans, and a mix of takeout sauces you already have on hand.
Yields: 2-3 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Special Equipment: pot for frying
Ingredients
1½ cups rice
¾ cup water
¾ cup chulicken broth
Pinch of salt
Green beans, washed, trimmed, and cut into 2-inch pieces
1 lime, quartered
Fresh cilantro, roughly chopped
Neutral oil (for frying)
Optional: takeout sauce packets hoisin, sweet soy glaze, chili sauce, etc.
Optional: crispy onions or toasted sesame seeds
½ lb ground beef
Salt and pepper, to taste
Drizzle of oil for cooking
About 2½–3 Tbsp of sauce combined from hoisin, soy glaze, chili sauce, etc.
½–1 tsp sugar
1 dab of butter
Directions
Cook the Rice: Add rice, water, broth, and a pinch of salt to your rice cooker. Cook as usual and keep warm until ready to serve.
Prep the “Bobs” Wash and trim green beans into ~2-inch pieces. Quarter the lime and roughly chop the cilantro. Gather any sauce packets you want to use.
Fry the Green Beans: Heat oil in a deep pan or pot until shimmering. Fry green beans in batches for 2–3 minutes until blistered and crispy. Drain on paper towels and sprinkle with salt.
Cook the Beef: Heat a drizzle of oil in a skillet over medium-high. Add the ground beef, season with salt and pepper, and press into an even layer. Let brown undisturbed for 3–4 minutes. Break up the beef and continue cooking for another 2–3 minutes until fully cooked.
Sauce It Up: Add your mix of sauce packets (about 2½–3 Tbsp total) to the beef. Include hoisin for richness, soy glaze for sweetness, chili sauce for heat, and a dab of butter if desired. Add sugar if you like it extra sticky. Toss in the fried green beans and stir until everything is coated and glossy (1–2 minutes). Finish with a squeeze of lime.
Serve: Fluff the rice and divide it into bowls. Top with beef and green beans stir-fry. Garnish with chopped cilantro, lime wedges, and optional crispy onions or sesame seeds.
