10 dried tomatoes*
400 g of beef tender cut into strips
1 egg white
2 tablespoons of potato starch
1 tablespoon of light soy sauce
1 tablespoon of vegetable oil
2 cloves of minced garlic
300 g of green beans, trimmed and cut into diagonal pieces
1/3 cup of thinly sliced scallions
For the sauce
1/3 cup of low-fat beef broth
2 tablespoons of light soy sauce
2 tablespoons of oyster sauce
1 tablespoon of potato starch
1/2 teaspoon of paprika, seedless and minced
10 dried tomatoes*
400 g of beef tender cut into strips
1 egg white
2 tablespoons of potato starch
1 tablespoon of light soy sauce
1 tablespoon of vegetable oil
2 cloves of minced garlic
300 g of green beans, trimmed and cut into diagonal pieces
1/3 cup of thinly sliced scallions
For the sauce
1/3 cup of low-fat beef broth
2 tablespoons of light soy sauce
2 tablespoons of oyster sauce
1 tablespoon of potato starch
1/2 teaspoon of paprika, seedless and minced
Soak the dried tomato in warm water for 15 minutes
In a bowl, mix the beef with the egg white, potato starch, and light soy sauce
Let it rest for 30 minutes
Drain the tomato and cut into strips
On one side, mix all the sauce ingredients and set aside
Heat the vegetable oil in a large wok pan (or frying pan)
When hot, add the garlic and beef
Fry for five minutes or until the beef loses its pink color
Add the green beans and tomato and cook for an additional two minutes
Do not overcook the green beans (they should be crunchy)
Add the reserved sauce to the mixture and cook for three minutes or until thickened
Add the thinly sliced scallions and mix well
Serve immediately
