Spicy Beef and Green Bean Stir Fry

I adore green beans. They are one of my favorite vegetables, and I can eat them almost any way they are prepared. My boyfriend doesn't like the green beans I grew up with - he calls them "holy" green beans: "Cover 'em with water and boil the heck out of them!"

I've found a compromise that he will enjoy with me once a month - spicy green bean stir-fry. Of course, there's beef to satisfy his carnivorous habits. The sauce also has plenty of garlic and just enough heat from the Sriracha that he forgets he's eating a green vegetable.

This recipe is easy to adapt. The sauce works well with chicken, beef or pork and any crunchy vegetable. Just substitute one pound of your favorite protein and one pound of veggies. I have found that fresh vegetables are better for stir-frying than frozen. When I've used frozen green beans, they start to get rubbery before they are heated through, kind of defeating the purpose of the stir-fry to start with.

A word of caution: Hoisin sauce isn't the most healthy thing in the world. The high sodium content contributes almost 50 percent of the recommended daily allowance, so plan accordingly.

2 tablespoons canola oil, divided
1 pound lean beef, sliced into thin strips
1 medium sweet onion, chopped
1 pound fresh green beans, cleaned with stems removed

Sauce:
1 tablespoon sesame oil
6 cloves garlic, minced
2/3 cup Hoisin sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1-2 teaspoons Sriracha
1/3 cup water

Combine all of the sauce ingredients in a small saucepan. Bring to a heavy simmer over medium heat, stirring occasionally. Allow the sauce to simmer and reduce until it begins to thicken. Remove from the heat and keep nearby.

Over medium-high temperature, heat one tablespoon of the canola oil in a large, heavy skillet or wok. Add the beef, stirring often until it starts to brown and the juices begin to evaporate. Remove to a towel-lined bowl or plate to drain.

Add the other tablespoon of oil to the wok and then the onions. Reduce the heat to medium and stir until the onions just begin to soften. Add the green beans and stir a few times. Cover the pan to allow the green beans to steam for three minutes.

Return the meat to the pan and stir gently to combine. Pour in the sauce and toss the meat and vegetables to coat. Allow to cook for two minutes.

Serve the stir fry over cooked noodles or rice.

More from this Contributor:
Easy Homemade Vietnamese Egg Rolls
10 Diet-Friendly Chinese Food Options
Cooking is a Labor of Love