green beans & giniling (ground beef) in oyster sauce

green beans & giniling (ground beef) in oyster sauce
1 lb green beans
washed, trimmed, and cut into bite-sized pieces
2 tbsp vegetable oil
1 whole yellow onion
small, or 1/2 large, diced
4 cloves garlic
smashed and chopped
1 lb ground beef
3 tbsp oyster sauce
8 dashes Tabasco
or adjust to taste
2 tbsp water
cooked quinoa or steamed rice
  • large saucepan (if blanching beans)
  • stainless sauté pan with lid
Now that I'm almost all grown up, I understand why my mom often cooked this for our family. It's pretty easy to make and yields tons of flavor for the low level of effort involved. It's also a tasty way to take in vegetables. This is perfect for a weeknight meal. The recipe below includes two different ways to cook the green beans. Giniling is the Tagalog word for ground beef.
Start the rice cooker in advance. Wash the green beans and prep the onion and garlic.
for crisp and cool green beans
Bring a pot of salted water to a boil. Prepare an ice bath.
Blanch the green beans in the boiling water until they turn bright green. This should occur about a minute after the water returns to a boil.
Transfer the green beans to the ice bath and chill them in there for about 5 minutes. Drain and reserve the green beans.
for the meat
Preheat a stainless sauté pan over medium-low heat. Add the vegetable oil and add the onion when hot. You should hear a gentle sizzle. Stir and cook the onions until they start to turn translucent on the edges.
Add the garlic and stir for about a minute.
Turn up the heat to medium or medium-high and add the ground beef. As it's cooking, break up the chunks of ground beef and brown.
Add the oyster sauce and Tabasco. Stir and cook for 1-2 minutes.
for softer, warm green beans
If you didn't blanch the beans above, add the green beans and the water at this point and stir them in with the meat. Reduce the heat to medium-low and cook covered for about 3 minutes or until the green beans are cooked through, but still crisp. Stir mid-way to make sure that the beans get coated with sauce.
To plate, transfer the green beans over a bed of quinoa or steamed rice. Spoon the ground beef and some of the cooking sauce over the green beans. Serve with with extra Tabasco on the side.
source: Carmen Tolentino
If you anticipate leftovers, reserve half of the meat after browning and seasoning it. Toss in only half of the green beans then store the rest separately. To prepare the next day, reheat the meat in the pan then add the water and remaining green beans. This method keeps the beans crisp and bright green. Prep once, feast twice! :)