Ingredients
4
4 servings
- •1 pound lean ground beef
- •2 tablespoons olive oil
- •1 onion, diced
- •1 cup halved cherry tomatoes
- •1 cup (1-inch) sliced green onions
- •0.25 cup light soy sauce, divided
- •1 lemon, juiced, divided
- •3 cloves garlic, minced
- •1 cube beef bouillon
- •0.5 teaspoon ground black pepper
- •1 (8 ounce) can sliced water chestnuts, halved
- •1 cup 1-inch cut green beans
- •1 (13.5 ounce) can coconut milk
- •1 hot red chile pepper (donne'sali), chopped
Instructions
- Place beef in a large skillet over medium heat; cook and stir until browned, about 8 minutes. Transfer to a plate lined with paper towels to drain excess grease.
- Heat oil in a large skillet over medium-high heat. Add onion, tomatoes, green onions, 3 tablespoons soy sauce, 1/2 the lemon juice, garlic, beef bouillon, and black pepper. Cook and stir until flavors combine, 2 to 3 minutes. Stir in water chestnuts and green beans; cook and stir until tender, 8 to 10 minutes.
- Stir drained ground beef, remaining 1 tablespoon soy sauce, and lemon juice into the skillet. Pour in coconut milk slowly; add chile pepper. Reduce heat to low and simmer until coconut milk is heated through, 2 to 3 minutes. Remove from heat.
Nutritional Facts
Per 4 servings
- Calories: 562
- Carbohydrate: 24g
- Fat: 42g
- Fiber: 6g
- Protein: 27g
- Sugar: 6g
Related Recipes
Flavorful Beef Stir-Fry
Greek Style Beef Stew
Singapore Beef Stir-Fry
Meaty Spaghetti Sauce
Red Wine-Marinated Beef Stew
Szechuan Beef with Green Beans and Red Bell Peppers
Picadillo
Beef Stew with Carrot Flowers
Washabinaros Chili
Chili I
A Minnesotan's Beef and Macaroni Hotdish
