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Szechuan Beef & Green Beans

Szechuan Beef & Green Beans

with Ginger Rice & Candied Peanuts

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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!

Tags:SpicyNo Oven
Allergens:PeanutsSoyWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 thumb

Ginger

2 unit

Scallions

1 ounce

Peanuts

(ContainsPeanuts)

2 tablespoon

Szechuan Paste

(ContainsSoy, Wheat)

6 ounce

Green Beans

¾ cup

Jasmine Rice

10 ounce

Ground Beef

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

Not included in your delivery

2 teaspoon

Sugar

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories910 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate99 g
Sugar26 g
Dietary Fiber4 g
Protein34 g
Cholesterol110 mg
Sodium2660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Medium Bowl
Plastic Wrap
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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).

5

• 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.

6

• 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.