Main Page
Homemade dinner
Funchosa with green beans

Cellophane Noodles with Green Beans and Beef

A simple but seriously tasty Asian-style dish! Everything is stir-fried so the beef stays juicy and keeps its juices, while the carefully chosen vegetables come together to layer the dish with different flavors.

nasstin

Recipe author

Watch the video

Composition / ingredients

Servings:

Cellophane noodles

100

Beef

400

Onion

Carrots

100

Soy sauce

Green string beans

100

Vegetable oil (toasted sesame oil is great here, but regular sunflower oil works too)

Parsley (for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 11 g

Fats 30 % 11 g

Carbohydrates 41 % 15 g

190 kcal

GI: 33 / 67 / 0

Cooking method

Cooking time: 39 min

Step 1:

How do you make cellophane noodles with green beans? Gather your ingredients. Thaw the beef ahead of time. If you're using frozen beans, there's no need to thaw them. The beef here should be young and tender, since the cooking time is short and older meat can turn out tough.
Step 2:

Cook the cellophane noodles according to the package directions. I poured boiling water over them for 7–10 minutes, then drained and rinsed them under cold water.
Step 3:

Cut the beef into thin strips, like you would for beef stroganoff.
Step 4:

Peel the onion and cut it into thin quarter-rings.
Step 5:

Cut the carrots into thin matchsticks or shred them on a julienne grater.
Step 6:

In a well-heated skillet with vegetable oil, stir-fry the beef until the liquid cooks off and it's lightly golden, about 4–5 minutes. Push the meat to one side of the pan and fry the onion on the other side for about 3 minutes.
Step 7:

Add the frozen string beans (or asparagus beans) to the pan and stir-fry everything together for about 3 more minutes. If there's too much liquid for your taste, let some of it cook off.
Step 8:

Now add the carrots — they only need about 1 minute to cook.
Step 9:

Instead of salt, add the soy sauce to the meat (adjust the amount to taste). If you like it spicy, this is the moment to add 1/2 tsp of red chili flakes and a minced garlic clove.
Step 10:

At the very end, add the cooked cellophane noodles to the pan, toss to combine, heat through for a few minutes, and serve right away.
Step 11:

To serve, sprinkle with coarsely chopped parsley or sliced green onion (and sesame seeds, if you like). It's best served hot. Enjoy!

Here's the fun part: cellophane noodles have almost no flavor of their own, so they soak up the aroma of the meat and vegetables and turn out especially delicious.
To keep your eyes from stinging when you slice onions, rinse the onion and the knife under cold water first. Your cutting board won't hold onto the onion smell if you rub it with a piece of lemon before cutting.
Keep in mind that soy sauce is quite salty, so cut back on any added salt or you may end up over-seasoning the dish.