Hong Kong Chinese Food: Beef and Green Beans
Hong Kong Chinese food is delicious and full of flavor. Savory, crunchy, and simple to make, these fried vegetables paired with beef are the perfect companion for a bowl of hot, steamy rice. Hong-Kong-Style Beef and Green Beans is a sure crowd pleaser. You simply can’t go wrong with this international dish of Hong Kong cuisine.
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HOW I FIRST MET HONG KONG BEEF AND GREEN BEANS STIR FRY
The first time I ever tasted Hong Kong Beef and Green Beans was in Brazil, of all places.
In a tiny, in-supermarket restaurant there, my husband and I stumbled across this delicious dish. Our eldest son quickly gobbled down a bowl of his own, and of course we had to take some to eat at home later too.
As soon as we got down to the sauce without any vegetables left, my husband begged me to try to replicate this Hong Kong Chinese food recipe.
I was doubtful, but little did I know that the sauce only required a few ingredients.
For a very simple stir fry sauce, you start with garlic and add a bit of bouillon (beef or chicken), ginger, and water. And voila! There you go! It truly is that simple.
HOW DO YOU MAKE GOOD HONG KONG CHINESE FOOD?
HOW TO MAKE GOOD HONG KONG CHINESE FOOD #1: HIGH HEAT
First and foremost, when cooking Chinese food, you need heat.
“The pan has to be hot before you even start,” my Chinese language teacher explained as she demonstrated a traditional dish for me.
Apparently, according to her, this is the main reason why foreigners have a hard time making Chinese food: They don’t preheat the pan, or they cook the food on a low temperature.
When I lived in China right after college, I noticed that the stoves there had much higher settings (even for “low”) than stoves in America. So my teacher’s statement made a world of sense to me. There wasn’t even the option of cooking on a low heat that matched the heat I would use in the USA.
HOW TO MAKE GOOD HONG KONG CHINESE FOOD #2: GARLIC AND GINGER
Using enough flavoring (as well as the right flavorings) is so important when cooking Chinese dishes.
Sichuan is the capital of spicy in the Middle Kingdom, and its gastronomy is admired the world over.
While Hong Kong is not famed for spice in the same way, it still has great flavor due to its use of spices such as garlic and ginger.
(Of course, there is also MSG in almost everything. But we will set aside that discussion for now.)
HOW TO MAKE GOOD HONG KONG CHINESE FOOD #3: FRESH VEGETABLES
My mom was actually the one who revealed this point to me. After trying unsuccessfully to duplicate her stir fry recipe many times, I turned to her and asked just how she made it so delicious.
“Fresh vegetables” is what she said.
Ever since then, fresh vegetables have been a non-negotiable when it comes to fried veggies in stir-fried dishes.
TOOLS YOU WILL NEED TO MAKE HONG KONG BEEF AND GREEN BEANS
WHAT TO SERVE WITH HONG KONG BEEF AND GREEN BEANS
- freshly cooked rice
- fresh fruit salad
- a bowl of yogurt
- Brazilian avocado smoothie
- Secretly Healthy Chocolate Peanut Butter Banana muffins
FAQS ABOUT HONG KONG CHINESE FOOD
Hong Kong was a Chinese territory leased through an agreement to Great Britain for 99 years. Thus, the food in Hong Kong is a mix of both Chinese and foreign cuisine. Some common Hong Kong style Chinese dishes include dim sum, fish balls, Chinese barbecue, wanton noodles, and various seafood dishes. The flavors in Hong Kong style Chinese food are on the sweeter side, especially when compared to Sichuan cuisine or other spicy regions of the Chinese mainland.
CLOSING THOUGHTS ON HONG KONG BEEF AND GREEN BEANS
Hong Kong Chinese food is delicious, and introducing it to your table is simple and easy through this recipe.
When you make it, be sure to share! Tag @myhome.yourhome.ourhome on Instagram because I love to see what you’re whipping up in your kitchen.
Hong Kong Chinese Food: Beef and Green Beans Stir Fry
Ingredients
- 2 small green bell peppers, cut in medium-sized squares
- 2 cups fresh green beans, washed and snapped
- 1 large onion, sliced into bite-sized pieces
- 1/2 cup chopped green onion
- 1 cup fresh button mushrooms, whole or halved
- 2 cups chopped beef tips (I have also used ground beef)
- 1 cube beef bouillon
- 1 carrot, cut into thin slices
- Light oil (such as canola) for frying
Sauce
- 1/2 to 1 tsp salt
- 4 cloves garlic, minced
- 2 Tbsp minced ginger
- 1 1/2 cups water (more, if needed)
- 2 Tbsp tomato paste – or – 1/2 cup fresh tomato puree
Instructions
- Before even beginning the cooking process, cut the vegetables and meat. This will help you to successfully cook quickly at a high heat.
- Mix together the sauce ingredients, using a whisk to smooth out any lumps. Set aside.
- Pour about 2 Tbsp oil in a frying pan. Heat up at high heat until you begin to see ripples on the surface of the oil. Immediately add the beef, minced garlic, and minced ginger. Sprinkle with beef bouillon (breaking apart the bouillon cube into powder) and cook until cooked through (about 4 minutes).
- Add the vegetables and mushrooms. Pour the sauce over all. Stir often for about 1 minute. Turn the heat to medium and cover the pan with a lid. Cook for about 10-15 minutes (stirring often), or until the vegetables are tender.
- Serve hot over freshly cooked rice.
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