Something about ground beef and green beans makes for a pairing that crosses cultural divides. Maybe it’s the alliteration in the grrrr sound.
I’ve had the two together in tinaktak, a Guamanian dish that’s a standby in my husband’s family, and spiced up with chili peppers in a classic Szechuanese preparation. Poking around in cookbooks and recipe websites, I’ve found the pairing in traditional Japanese, Filipino and Thai dishes. A casserole that uses cream of mushroom soup is also common — I’d put that one in the category of American shortcuts.
KEY INGREDIENT
The term “green beans” usually refers to string or snap beans. Substitute long or bush beans, both grown locally.
Basically, this ingredient combo is inexpensive and easy. Very little chopping is involved, and both provide a good canvas for a variety of spices and sauces.
What brought all this to mind was a request from Patrick Furuyama: “As a student in our public school system during the late ’50s, early ’60s, I remember a particular lunch that I enjoyed, made up of hamburger, long or string beans and possibly other ingredients, which I have forgotten. It was in a light sauce or gravy.”
That mystery dish could have been any of the ones I found or none of them. I’m putting his request out there in the hope that someone remembers this cafeteria meal and can at least put a name to it, if not actually provide a recipe. The truth must be out there. If you have a clue, please get in touch. Contact information is listed below.
Meanwhile, here’s a little flavor tour of the world of grrr:
>> Guam: Tinaktak is flavored with lemon juice and garlic with sour cream and/or coconut milk creating a gravy. Cherry tomatoes are often added.
>> Japanese: Green bean okazu uses the classic Japanese flavor foundation of ginger, soy sauce and sugar.
>> Thailand: Green beans are often added to classic Thai beef with basil (pad gra prow), with its flavor base of fish sauce, garlic, sugar, lots of chilies and basil.
>> Philippines: Ginisang or giniling sitaw is usually made with ground or chopped pork, but beef is an occasional substitute. The usual flavorings are fish sauce, onions and garlic, with oyster sauce and chopped tomatoes as options.
>> Chinese: The beef-and-bean combo is a classic in Szechuanese cooking. Many versions exist, but I’ve come up with an easy one that’s very punchy, requiring little effort.
Spicy Ground Beef & Green Beans
- 1/2 pound lean ground beef (may substitute ground turkey)
- 2 tablespoons vegetable oil
- 1 pound green beans, trimmed
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
>> Marinade:
- 2 tablespoons rice vinegar
- 2 tablespoons Chinese rice cooking wine (shaoxing), or whiskey
- 1 tablespoon oyster sauce
- 1-2 dried chili peppers, seeded and minced (or more)
Combine marinade ingredients and mix with ground beef. Let sit while cooking beans.
Heat oil in wok or skillet over medium-high until just starting to smoke. Add beans and sear. Lower heat to medium and stir-fry beans until they start to show scorch marks. Add garlic and ginger; stir-fry a few minutes longer, until beans begin to soften and garlic and ginger start to brown. Remove from pan.
Add ground beef to pan (add a little more oil if needed to keep meat from sticking). Stir-fry until nearly cooked through; return beans to pan and toss until beef is done. Serves 4.
Approximate nutritional analysis, per serving: 220 calories, 13 g fat, 3 g saturated fat, 35 mg cholesterol, 200 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g sugar, 14 g protein
Write “By Request,” Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or email requests to bshimabukuro@staradvertiser.com. Nutritonal analysis by Joannie Dobbs, Ph.D., C.N.S.
