To make the Beef and Bean Stir-fry (as pictured) start off with this Big-Batch Asian Beef recipe as the base. You can prepare this Big-Batch in advance, dividing it into portions and freezing, while using some for the speedy weeknight meal: Beef and Bean Stir-fry . When having a get-together, just thaw what you need to make into appetizers (see our Q & A section). Made with lean Canadian ground beef, dinner and appetizers don’t have to be high in fat or expensive.

1. Cook beef in nonstick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
2. Whisk together hoisin sauce, soy sauce, cornstarch, ¼ cup (50 mL) water and pepper. Pour into pan and cook, stirring, until combined and slightly thickened.
3. Proceed to make the Beef and Bean Stir-fry (see below), freezing remaining 3 cups/750 mL for future appetizers (see Q & A section), or divide mixture into portions and freeze. To freeze mixture: cool completely and measure portions into airtight containers, freezing for up to 3 months.

*Other options: Lean/Extra Lean Ground Round, Lean Ground Chuck, Lean/Extra Lean Ground Beef

Beef and Bean Stir-fry:
Use 3 cups (750 mL) EACH Big Batch Asian Beef (above) and trimmed cut green beans, 1 sweet red pepper (thinly sliced), and chopped roasted peanuts (optional).
In large nonstick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add beans and red pepper; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add the 3 cups (750 mL) Big Batch Asian Beef; cook, stirring, for 3 minutes or until hot. Serve over hot cooked noodles or rice, sprinkled with peanuts (if desired).
Makes 6 servings.