Adapted from Delish.
Note: Usually double to ensure leftovers.
- 1 lb. skirt steak, thinly sliced into 1/4 inch strips
- Kosher salt and freshly ground black pepper
- 2 TBSP cornstarch
- 5 cloves garlic, minced and divided (2 and 3)
- 3 inch piece of ginger, peeled and grated or 2-3 TBSP ginger paste
- 1/4 c. soy sauce
- 1 TBSP rice wine vinegar
- 3 TBSP sugar
- Sesame oil
- 1 lb. green beans, trimmed
- 2 green onions, chopped
- 1 TBSP sesame seeds (optional)
- Place beef in a large ziploc bag and season with salt and pepper, toss with cornstarch until well coated, and set aside.
- Combine 3 minced garlic cloves, ginger, soy sauce, vinegar and sugar in a bowl and set sauce aside.
- In a large skillet over medium-high heat, add sesame oil and cook green beans 1 minute and add about 2 cloves of minced garlic and cook until tender but still crisp . Transfer green beans to a plate.
- Return skillet to high heat and add sesame oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Don’t overcrowd the pan, so cook meat in batches, if necessary.
- If cooked meat in batches, add all meat back to the pan, and reduce to medium heat and add the sauce; stir quickly to coat the beef. Sauce will thicken.
- Add the cooked green beans, then top with green onions and sesame seeds. Serve immediately over rice or in lettuce wraps.
Sesame Ginger Beef: