Chinese Long Beans with Ground Beef
Fresh from my father’s garden, these thin, sweet Chinese long beans combine perfectly with hearty ground beef, bound by a delectable soy bean sauce. The different layers of soy beans and sauces add a complexity to an otherwise simple dish. Find these beans now at your specialty grocery store. Serve with fresh steamed rice for a satisfying and tasty treat.
2 lbs Chinese long beans, cut into 2-3 inch pieces
2 lbs ground beef, pork, or venison
4 cloves garlic, mashed
1 small onion, sliced
2 tbl vegetable oil
2 tsp light soy sauce
3 tbl dark soy sauce
1 tsp dried, salted black soy beans, rinsed and mashed
2 tsp fermented black soy bean paste
2 tbl oyster sauce
1 tsp sesame oil
Freshly ground black pepper
1 cup hot chicken stock or water
2 tsp corn starch
Rinse beans well and drain; set aside. Season ground meat with salt, peppers and light soy sauce. Stir to mix well. In a wok or large pot heat oil high heat until smoking. Add meat and brown well. Add black soy beans, soy bean paste and garlic. Stir to brown and combine with meat. Add onions and a pinch of brown sugar. Toss to combine. Add beans, dark soy sauce and oyster sauce. Toss to combine. Add stock or water; bring to a boil. Mix corn starch in 1/4 cup warm water; add to pot and stir until thickened.
Check seasonings and cook until beans are tender but still firm. Drizzle with sesame oil and serve immediately.