Slice a pound of beef tenderloin or sirloin into 8 slices. Place each slice between pieces of plastic wrap, being careful not to let the plastic wrap do the thing that it ALWAYS does where it sticks to itself, pound lightly until 1/8 inch thick. Place delicate, little slices of bell pepper and green onion on to the slices, roll them tightly and secure with a toothpick. Brown them on the stove. Still with me? I’m not. I didn’t do any of this. I took that beef, the bell pepper, and the green onion, chopped it into pieces and stir fried it in a non-stick skillet. Then I added the soy sauce, vinegar, and sugar, made an awesome sauce and tossed it all together. You know what? It was good enough for me.
The bok choy and broccoli was probably a bigger hassle than the beef just because of all the prep it takes to cut up those vegetables. I also overcrowded the pot and wound up jamming things down in there haphazardly. It has a wonderful flavor and goes perfectly with the beef and scallion stir fry.
What’s French for tedious? Apparently, “fastidieux.” Haricots vert et fastidieux. That’s what these are. Listen to these instructions and you’ll wish you were pounding little pieces of beef to 1/8 inch thick.
- Trim both ends of beans with a paring knife or snap off
- Cut beans in half into approximately equal-size pieces (really?)
- With a paring knife, carefully split each bean in half lengthwise
- Ask yourself why you ever decided to start this blog in the first place
The last step might not have been strictly necessary. Yeah, they were tasty. Yeah, they have a nicer texture than cooked green beans normally do. Yeah, the dill and the butter are great additions. It’s just…well…as a wise woman once said…