Ground Beef with Beans and Kangkong

Growing up, I remember my mom cooking a version of this entree often. It was one of my favorite vegetable dishes.

Now, it is one of the dishes I cook often. Not only is it tasty and healthy (because there are veggies :)) but also because it is as easy as a pie. It can also be cooked as a side dish by removing the ground beef. You know what would be better? Preparing this with ground pork. yummhumm.

I made a variation of this adding kangkong (swamp cabbage or water spinach) and this is what I am going to be blogging about.

Ground beef with beans and kangkong


vegetable oil
1 whole onion chopped
4 cloves garlic
450 g ground beef/pork
3 tablespoons oyster sauce
4 tablespoons soy sauce (adjust to taste)
250 g green beans washed, trimmed and chopped into 1 in pieces
a bunch of kangkong
1 tsp red pepper flakes (optional)
1 tsp brown sugar (optional for added flavor)
Prep your veggies. Seperate the kangkong leaves from the stalk
Preheat your pan over medium-low heat. Add the vegetable oil and add the onion when hot. Stir and cook the onions until they start to turn translucent on the edges.
Add the garlic and stir for about a minute.
Bump up the heat to medium and add the ground beef. Stir to break up and brown.
Add the oyster sauce and soy sauce. Stir.
Add the green beans and kangkong stalk and stir. Reduce the heat to medium-low and cook covered for about 3 minutes or until the greens are cooked through but still firm.
Add the kangkong leaves on top and cover for 1 minute.
Serve on top of steamed rice.

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