Ginger Beef and Green Bean Stir Fry
Ingredients
1 1/2 lb. flank steak
1 lb. green beans, washed and trimmed
2 tablespoons peanut or canola oil, divided
FOR THE MARINADE:
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon fresh grated ginger
1 garlic clove, grated or minced
FOR THE SAUCE:
1/4 cup soy sauce
1 tablespoon oyster sauce
1 tablespoon sherry
3 garlic cloves, grated or minced
1 (2″) piece of fresh ginger, peeled and cut into thin strips
1/2 teaspoon sriracha
1/2 teaspoon sesame oil
Sesame seeds for garnish
Directions
Whisk together the ingredients for the marinade and pour it over the sliced beef in a large bowl. Toss to coat and let marinade for 15-30 minutes.
Heat the wok over high heat. Add the oil and swirl to coat the pan evenly.
Take the beef out of the marinade and set it on a few paper towels to get most of the marinade off the meat.
Add the beef to the wok and let the beef sear without moving for 3-4 minutes. Toss the beef around the wok until just cooked through for another 3 minutes. Remove the beef from the wok and place into a bowl.
Add in the last tablespoon of oil and then the ginger and garlic. Stir for 30 seconds, being careful not to let the garlic burn and then add in the green beans.
Toss the green beans with the garlic and ginger, cooking for a minute, then pour in 1/4 cup of water and cover the wok with the lid to steam the beans for 5 minutes.
While the green beans are steaming, whisk together the ingredients for the sauce in a small bowl.
Remove the lid, add the beef back to the pan and toss with the green beans. Pour in the sauce in and toss to coat. Remove to a serving bowl and garnish with sesame seeds.
