- 1½ lb. flank steak
- 1 lb. green beans, washed and trimmed
- 2 tablespoons peanut or canola oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon sherry
- 1 teaspoon fresh grated ginger
- 1 garlic clove, grated or minced
- ¼ 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
- ½ teaspoon sriracha
- ½ teaspoon sesame oil
- Sesame seeds for garnish
INSTRUCTIONS:
- 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 ¼ 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.
Source:Mantitlement
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