Ingredients

• 1 lb. fresh green beans
• 1 lb. beef flank steak
• 6 cloves garlic, minced
• 1 Tbsp. minced fresh ginger
• 2 – 3 Tbsp. peanut oil
• 4 green onions (white parts only), sliced diagonally
• 2 Tbsp. sweet rice wine (mirin)
• 2 Tbsp. soy sauce 
• 1 tsp. packed brown sugar
• 1 tsp. Asian chili paste (sambal oelek)
• Sesame seeds, toasted; hot cooked rice; snipped fresh herbs; chopped green onion (optional)
• Steamed rice according to package directions

Directions

1. If desired, trim and cut green beans in half diagonally.
2. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
3. In a small bowl combine garlic and ginger.
4. In an extra-large skillet or wok heat 2 Tbsp. of the oil over medium-high heat. Add green beans; cook and stir 7 to 8 minutes or until blistered and brown in spots. Remove beans and drain on paper towels.
5. If necessary, add remaining 1 Tbsp. oil to hot skillet. Add garlic mixture; cook and stir 30 seconds.
6. Add meat, half at a time; cook and stir 3 minutes or until slightly pink in center. Return all of the meat to skillet. Add the next five ingredients (through chili paste); cook and stir 1 minute.
7. Return beans; cook and stir 2 minutes more or until heated through.
8. If desired, sprinkle meat mixture with sesame seeds and/or serve with rice sprinkled with herbs, chopped green onion, and/or coarse salt.
9. Serve over steamed rice.

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