Salteado delicioso de judías verdes

Ingredientes

• 1 lb (450g) Flank Steak or Sirloin: Thinly sliced against the grain. This ensures the beef remains incredibly tender and cooks quickly in the heat of the wok.
• 1 1/2 lbs (680g) Fresh Green Beans: Trimmed. The backbone of the dish, these should be fresh and crisp for the best texture.
• 1 tablespoon Avocado Oil (or other high-heat oil): Essential for achieving the high temperature needed for a proper stir fry without smoking or burning.
• 4 cloves Garlic: Minced. Provides a pungent, aromatic base that is fundamental to most stir-fry recipes.
• 1 tablespoon Fresh Ginger: Grated. Adds a warm, zesty spice that cuts through the richness of the sauce and beef.
• 4 oz (115g) Cooked Ham: Diced. This adds a subtle, smoky depth and a wonderful textural contrast to the dish.
• 1/2 cup Low-Sodium Beef or Chicken Broth: Used to deglaze the pan and add moisture, creating the base for the sauce to cling to the ingredients.
• 1/2 cup Low-Sodium Soy Sauce: The primary source of salty, umami flavor. Using low-sodium gives you better control over the final saltiness.
• 2 tablespoons Rice Vinegar: Adds a bright acidity that balances the savory soy sauce and sweet honey.
• 1 tablespoon Honey (or Maple Syrup): Provides a touch of sweetness to round out the flavors and helps the sauce caramelize slightly.
• 1 tablespoon Sesame Oil: A finishing oil with a distinct nutty aroma and flavor. It’s added towards the end of cooking as its flavor can diminish with high heat.
• 1 tablespoon Cornstarch: The thickening agent. When mixed with a little cold water to create a slurry, it gives the sauce its signature glossy, coating consistency.
• 1 tablespoon Toasted Sesame Seeds: Adds a nutty crunch and visual appeal.
• 2 Green Onions: Thinly sliced. Provides a fresh, mild oniony bite that brightens the finished dish.

Preparación

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   Follow these steps carefully to achieve a restaurant-quality stir fry where the green beans are perfectly tender-crisp, the beef is juicy, and the sauce is a glossy coating of flavor on every single bite. The key is preparation and high heat.

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   Step 1: Prepare the Beef and SauceFirst, ensure your beef is sliced very thinly against the grain. This is the most important step for tender beef. Place the sliced beef in a medium bowl. In a separate small bowl, whisk together all the ingredients for the savory stir-fry sauce: the low-sodium soy sauce, rice vinegar, honey, and sesame oil. Pour about two tablespoons of this sauce mixture over the sliced beef and toss to coat. Let the beef marinate for at least 15-20 minutes at room temperature. This not only seasons the meat but also helps to tenderize it. In the remaining sauce mixture, whisk in the cornstarch until it’s completely dissolved. This is your cornstarch slurry, which will thicken the sauce later. Set both bowls aside.

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   Step 2: Blanch the Green BeansBring a large pot of salted water to a rolling boil. While the water is heating, prepare an ice bath by filling a large bowl with cold water and ice. Once the water is boiling, add the trimmed green beans and cook for 2-3 minutes. This process, called blanching, is crucial. It partially cooks the beans while locking in their vibrant green color and ensuring they have a crisp-tender texture in the final dish. Immediately drain the beans and plunge them into the ice bath to stop the cooking process. Once cooled, drain them thoroughly and pat them dry. Wet beans will steam, not stir-fry, in the wok.

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   Step 3: Sear the BeefPlace a large wok or a heavy-bottomed skillet over high heat. Let it get very hot – you should see faint wisps of smoke. Add the avocado oil and swirl to coat the surface. Carefully add the marinated beef in a single, even layer. Do not overcrowd the pan; cook in two batches if necessary. Let the beef sear, undisturbed, for 60-90 seconds until a deep brown crust forms on one side. Then, use a spatula to toss and stir-fry for another 1-2 minutes until it’s just cooked through. Remove the beef from the wok and set it aside on a plate.

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   Step 4: Build the Aromatics and FlavorsReduce the heat to medium-high. To the same wok, add the minced garlic and grated ginger. Stir-fry constantly for about 30 seconds until they become incredibly fragrant. Be careful not to burn the garlic. Add the diced ham to the wok and cook for 1-2 minutes, allowing it to crisp up slightly at the edges and release its savory flavor into the oil.

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   Step 5: Combine and SauceAdd the blanched and dried green beans to the wok with the aromatics and ham. Toss everything together and stir-fry for 2-3 minutes to heat the beans through and coat them in the flavored oil. Pour in the beef broth to deglaze the pan, scraping up any delicious browned bits from the bottom of the wok with your spatula.

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   Step 6: Thicken the Sauce and FinishGive your reserved sauce-cornstarch mixture a final quick stir to ensure the cornstarch hasn’t settled. Pour it into the wok over the green beans. Stir continuously as the sauce comes to a simmer. You will see it transform, thickening into a beautiful, glossy sauce that coats the beans within about 1-2 minutes.

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   Step 7: Final AssemblyReturn the cooked beef and any accumulated juices from the plate back into the wok. Toss everything together gently to coat the beef in the sauce and reheat it. Cook for one final minute, allowing all the flavors to meld together. Turn off the heat. Your Green Bean Stir Fry Delight is now ready to be served.