- 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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