Beef and Green Beans with Ginger Sauce
Juicy, seasoned steak is coated with a savory homemade sauce made right in your own kitchen in just 30 minutes. It’s the perfect quick meal on busy weeknights that will quickly become a family favorite.
Equipment
- 1 Large stainless steel skillet or wok pan
Ingredients
- 1 lb skirt steak aka flank steak
- ¼ tsp kosher salt
- ½ tsp ground black pepper
- ¼ cup cornstarch
- 2 T Extra Virgin Olive Oil divided
- 1 lb green beans trimmed
- 1 T water
- ½ cup soy sauce
- 3 cloves garlic minced
- 1 T ginger fresh, peeled and grated
- 1 T rice wine vinegar optional
- 1 tsp sesame seed oil
- 2 cups cooked rice divided up into 1/2 cup
Garnishment
- 3 green onions chopped
- 2 T sesame seeds
Instructions
- Wash and trim green beans, set aside. Pat the skirt steak slices dry with a paper towel.
- Add 1 tablespoon of olive oil to skillet. Once hot, add green beans and sauté in the skillet for 2 minutes. Add 1 tablespoon of water and cover. Continue cooking for 5 more minutes.
- Transfer steak to a large mixing bowl and season with salt, pepper, and corn starch and toss to combine. Remove the green beans to a plate and wipe the excess water out of the skillet. Reheat the same large skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. Add beef and stir fry for 4-5 minutes.
- Reduce the heat to medium and add soy sauce, garlic, ginger, rice vinegar, and sesame oil. Toss to coat the beef mixture in the stir fry sauce.
- Add the string beans back to the pan and stir fry everything together for an additional minute. Serve ginger beef over cooked rice (or other low carb choice) and garnish with sesame seeds and chopped green onions.