Spicy Szechuan Green Bean & Jasmine Rice Bowl
Blistered green beans and minced beef in Szechuan chili sauce over jasmine rice.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Makes
- 4 bowls
Dry-fried green beans with minced pork is a Szechuan classic. Here lean ground beef stands in for pork, and the beans are the main event, blistered until wrinkled and sweet. Compared with our Szechuan Spicy Beef & Green Bean Bowl, this bowl is mostly vegetables with the meat as seasoning.
Why this recipe works
Letting the beef crisp gives it a texture similar to the dried minced pork used in the original dish. The beans absorb the sauce in their wrinkles.
Ingredient notes
Doubanjiang is a fermented broad bean and chili paste that's salty and spicy; chili crisp is a good substitute.
Common mistakes
- Crowding the beans.
- Adding soy sauce before the beef crisps.
What to serve with it
Steamed bok choy or a cucumber salad.
Meal prep
Reheats well; the beans soften slightly.
More bowls like this
Cooking tips
Dry the green beans completely before frying. Use a splatter guard; green beans spit in hot oil.
Swaps and variations
Use ground pork, cooked to 160°F (71°C). Leave out the beef and add tofu for a vegetarian version.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot.
Recipe
Spicy Szechuan Green Bean & Jasmine Rice Bowl
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Makes
- 4 bowls
Ingredients
You’ll need: wok or large skillet; medium saucepan with lid; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes; rest 10 minutes.
-
Heat 1 1/2 tablespoons oil in a wok over medium-high heat. Cook the green beans 8 to 10 minutes, turning, until blistered and wrinkled. Transfer to a plate.
-
Add the remaining oil, then the beef, and cook 5 to 6 minutes, breaking it up, until browned and crisp in places and 160°F (71°C).
-
Add the garlic, ginger and ground Szechuan peppercorns and stir 30 seconds.
-
Add the soy sauce, chili bean paste and sugar, then return the green beans and toss 1 minute.
-
Serve over the rice.
Questions
Is this very spicy?
Medium-hot depending on the chili bean paste.
What does doubanjiang taste like?
Salty, savory and spicy, with fermented depth.
Comments