- 2 pounds fresh, green beans
- 1 1/4 pounds flank steak
- 1 teaspoon fresh ginger, grated or 1/2 teaspoon ginger powder
- 3 Tablespoons sesame oil
- 1 clove garlic, minced
- 1 1/2 cups beef stock or bullion
- 3 Tablespoons cornstarch
- 2 Tablespoons soy sauce
- 2 Tablespoons sherry
- Salt and pepper to taste
- Prepare all ingredients before starting to cook the dish.
- Clean the beans and string if necessary. Cut into crosswise halves.
- Trim the flank steak of all fat and slice across the grain into paper-thin slices.
- Mix the soy sauce, sherry and cornstarch together and set aside.
- Grate the ginger.
- Heat your wok or skillet to medium-high heat. When pan is hot, add sesame oil and then quickly add the ginger and garlic. Saute for a few seconds.
- Quickly add the beef stirring often. When the meat has changed color and is slightly browned, add the green beans and mix well.
- Add the stock or bullion and cover the pan, simmer for 6-7 minutes or until beans are tender crisp.
- Gradually add the cornstarch mixture, stirring until thickened and smooth.
- Serve over hot cooked rice.
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