Sautéed Green Beans with Beef and Cognac

Ingredients

• 200 g Green beans (trimmed and cut into 2‑inch pieces)
• 2 pieces Garlic cloves (crushed)
• 200 g Ground beef (80 % lean)
• 1 tbsp Dark soy sauce (adds color and depth)
• 1 tbsp Oyster sauce (sweet umami flavor)
• 0.25 tsp Salt (fine sea salt)
• 2 tbsp Neutral oil (vegetable or canola) (for high‑heat sautéing)
• 1 tbsp Cognac (for deglazing)
• 1 pinch Ground black pepper (freshly ground)

Instructions

1. Trim and cut green beans

   Trim the ends off the green beans and cut them into 2‑inch sections.

   Time: PT5M

2. Prepare garlic

   Peel the garlic cloves and crush them with the flat side of the knife.

   Time: PT3M

3. Mix the sauce

   In a small bowl combine 1 tbsp dark soy sauce, 1 tbsp oyster sauce and ¼ tsp salt. Stir until dissolved.

   Time: PT2M

4. Blanch green beans

   Bring a pot of water to a rolling boil, add the green beans and cook for 2 minutes. Immediately drain and run under cold water to stop cooking.

   Time: PT2M

   Temperature: 100°C

5. Heat oil

   Place the skillet over high heat and add 2 tbsp oil. Heat until the oil shimmers (about 1 minute).

   Time: PT1M

   Temperature: high

6. Sauté garlic

   Add the crushed garlic to the hot oil and stir constantly until it just begins to turn golden brown.

   Time: PT1M

   Temperature: high

7. Cook ground beef

   Add the ground beef, breaking it up with the spatula, and stir for about 10 seconds until it starts to brown.

   Time: PT30S

   Temperature: high

8. Add green beans

   Add the blanched green beans and stir‑fry for 20 seconds, keeping everything moving.

   Time: PT30S

   Temperature: high

9. Add sauce

   Pour the prepared sauce over the mixture and stir continuously for 1 minute, allowing the flavors to coat the ingredients.

   Time: PT1M

   Temperature: high

10. Deglaze with cognac

    Add 1 tbsp cognac and stir for 30 seconds. If you wish, you can carefully ignite the cognac to flambé, then let the flame die out.

    Time: PT30S

    Temperature: high

11. Season with pepper

    Sprinkle a pinch of freshly ground black pepper and stir for another 30 seconds.

    Time: PT30S

    Temperature: high

12. Serve

    Turn off the heat, transfer the sautéed green beans with beef to a serving plate and serve hot with steamed rice.

    Time: PT0M

Nutrition Facts

Calories

424

Protein

28.5 g

Carbohydrates

10 g

Fat

29 g

Fiber

3 g

Ingredient Substitutions

• Instead of Green beans: snap peas, asparagus
• Instead of Garlic cloves: garlic powder (½ tsp)
• Instead of Ground beef: ground turkey, ground pork
• Instead of Dark soy sauce: regular soy sauce
• Instead of Oyster sauce: hoisin sauce
• Instead of Salt: kosher salt
• Instead of Neutral oil (vegetable or canola): peanut oil, sunflower oil
• Instead of Cognac: brandy, dry sherry
• Instead of Ground black pepper: white pepper

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Measuring spoons
• Medium saucepan
• Large skillet or wok
• Spatula or wooden spoon
• Plate for serving
• Stove

Critical Steps — Do Not Skip

• Blanch green beans must stay crunchy; do not over‑cook.
• Garlic can burn quickly – watch the color closely.
• When adding cognac, be aware of open flame; use a long lighter and keep the pan away from the stovetop burners.

Chef Tips from the Video

• Use a wok for the best sear and toss.
• Add a sprinkle of toasted sesame seeds just before serving for extra texture.
• If you like a little heat, stir in a dash of chili oil with the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended – beans become mushy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce mixture and store it in a small jar for up to 3 days.
• Blanch the green beans ahead of time, drain, and keep them in the fridge in a sealed bag.