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Israeli Beef and Green Beans

Israeli Beef and Green Beans is a tasty, easy, and classic dish. At its simplest, it is meat cooked with green beans in a seasoned tomato sauce. Serve with a side of rice for a healthy and well rounded Israeli meal!

Israeli Beef and Green Beans in a white bowl on a white counter

Growing up, my mom made American food during the week and Israeli food on Shabbos.

This is in large part due to a visit from my Israeli-Syrian grandmother when I was four.

During her trip she taught my mother a number of Israeli dishes which my family eats regularly to this day.

One of them is this Israeli Beef and Green Beans recipe and another is Israeli roasted paprika potatoes.

I say she is Israeli-Syrian because her parents moved from Aleppo to Jerusalem before she was born.

My grandmother was the first generation in her family to be born in Israel.

Despite being raised in a Syrian household, her cooking was very Israeli.

In fact, I’m not sure if she knows how to make a single Syrian dish.

Serve with Israeli white rice, Israeli yellow rice, or Israeli red rice.

Even Simpler

My family, or at least my mom, keeps this recipe insanely simple.

She only uses meat, green beans, and chicken bullion powder.

In my book, anything else is optional.

You can feel free to use frozen green beans and canned tomatoes if you want to.

If you don’t have shoulder roast, you can use any meat you have on hand.

Just make sure you don’t overcook tender meat, making it tough, or under-cook tough meat, also leaving it tough.

What to serve it with

I like to serve meat with mashed potatoes. However, mashed potatoes isn’t extremely common in Israel.

So, for an authentic meal, serve it with Israeli White Rice, Israeli Yellow Rice, or Israeli Red Rice.

Israeli Red Rice is much less common.

IS KOSHER MEAT BETTER?

Yes and no.  It is not necessarily healthier as far as bacteria is concerned, since bacteria can only safely be killed with heat.  What is better is the quality of the meat.

The salting process used to remove blood, as part of the koshering process, is believed to provide better quality meat.  It creates a sort of quick dry brine.

Also, kosher animals are kept in better conditions than not kosher animals due to strict kosher heath requirements of the animals.  They are also killed in arguably more humane conditions.

While I’ve only eaten kosher meat (so I cannot compare), I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher meat is of superior quality to cook with.

SHOULD YOU WASH MEAT?

According to the USDA you should not wash chicken or meat because washing it spreads bacteria throughout the kitchen.

Water can splash bacteria up to 3 feet surrounding your sink, including onto counter tops, other food, towels and you (i.e. cross contamination).

study done by Drexel University shows that it is best to move meat and poultry directly from package to pan.  The heat from cooking will kill any bacteria that may be present.

One exception would be if there are bone fragments or residue from giblets, as in a roasting chicken. In that case, feel free to rinse if you like.  However, make sure you wipe down your sink afterwards.

HOW CAN I CLEAN MY MEAT WITHOUT WASHING IT?

If you want to clean your meat without washing it, wipe it down with a wet paper towel. This will remove anything other than bacteria.

Just make sure the paper towel doesn’t touch anything else and to toss the paper towel right away.

HOW TO DEFROST MEAT

IN THE FRIDGE

This method is the most highly recommended. Meat typically takes at least a full day to thaw. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.

IN COLD WATER

This should take two to three hours.  Submerge your sealed meat in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use warm or hot water.  It is unhealthy to do so, can start cooking your meat, and doesn’t do so evenly.

COOK IT FROZEN

According to the USDA, you can cook frozen meat.  It will take 50% longer to cook, but it’s an option.  You should also cook it on a roasting rack or over vegetables so the heat can circulate around the meat.

IS IT SAFE TO REFREEZE RAW MEAT

If you have extra raw meat that you didn’t use but want to refreeze, you can as long as it was thawed in the fridge.

According to the USDA “food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture through thawing which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.”

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”

HOW TO STORE

Once cooled, place in an air tight container and refrigerate. Store for 3 to 4 days.

HOW TO FREEZE

Freeze leftovers within 3-4 days.  Place in an air tight container or resealable freezer bag. 

Freeze for up to 6 months.  After that it is safe to eat however the quality begins to degrade.

Yield: 4 servings

Israeli Beef and Green Beans

Israeli Beef and Green Beans in a white bowl on a white counter

Beef and green beans is an easy and healthy dish. Serve with rice.

Ingredients

  • 1 pounds shoulder roast (1/2 kilogram), cubed
  • 2 1/2 tablespoons tomato paste
  • water
  • 1 medium onion, diced, optional
  • 3 cloves garlic, sliced, optional
  • 1 pound green beans (1/2 kilogram)
  • chicken bullion powder

Instructions

  1. Place meat in a pot with enough water to cover it and add tomato paste. You can also add the garlic and onions if you so desire.
  2. Bring to a boil, then lower to a simmer and cook for 30 to 60 minutes or until the meat is tender. The length of time will depend on the size of your meat cubes.
  3. Add the green to the pot and chicken bullion powder to taste. Simmer until the green beans are fully cooked.

Notes

If you are using frozen green beans, defrost first, and simmer only for five to ten minutes so it soaks in the flavors.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 451Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 156mgSodium: 82mgCarbohydrates: 14gFiber: 4gSugar: 6gProtein: 42g

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