Very popular as a vegetable on the side,served with grilled or baked meats or chicken.The salty
flavour of beef blends perfectly with green beans.Preparation time 10 minutes.Total cooking time 15
Green beans 500 g (1 lb)
Salt 1 tsp
Beef stripes 300 g (10 oz)
Unsalted butter 50 g (13/4 oz)
Fresh parsley 3 tbs.(finely chopped)
Top and tail the beans.Bring a large saucepan of water to the boil.Add the salt and the beans and
simmer for 10 minutes,or until tender.Drain and refresh with cold water to stop the cook ing
*Meanwhile,remove the fat from the beef and discard.Cut the beef into small,short strips.
Heat a frying pan,add the beef and fry over medium heat.There is no need to add any fat,the beef has its own fat which will melt into the pan as it cooks.Remove the beef and drain on paper towels.
*Drain the excess fat from the pan,wipe with paper towels and then melt the butter in the pan.
Toss the beans in the butter,add the beef and season with salt and pepper.As soon as they are warmed through,transfer to a serving dish,sprinkle with chopped parsley and serve.
To maintain the green color of the beans,simultaneously throw the salt and the beans into the boiling water.This creates a fast bubble,which helps to fix the chlorophyll.As a variation,substitute the beef with chicken stripes.
Prepare them first by soaking in milk,draining and then drying them.Finely chop them and toss them in the butter.
Serve 4-6 person.