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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We really enjoyed this super easy dinner which was printed in the newspaper (originally from Easy Chinese Stir-fries). Although I think you can cut the oil in half this isn't bad calorie wise using the amount listed. Also this seems like a lot of pepper but this really isn't a spicy dish - I think the pepper tenderizes the meat some how. Ingredients:
1 lb green beans, trimmed and cut into 2 inch pieces |
3/4 lb flank steak, trimmed |
2 tablespoons soy sauce |
1 tablespoon cornstarch |
1 tablespoon chinese rice wine (i used mirin) |
1 teaspoon sugar |
2 teaspoons black pepper |
3 tablespoons peanut oil (see my note in description) |
1/4 cup water |
2 slices ginger, unpeeled |
1 onion, slilced |
Directions:
1. In a bowl whisk together marinade ingredients (soy sauce - pepper).
2. Slice steak with the grain into 2-inch strips and then across the grain into 1/2 inch pieces (the directions say 1/8 inch pieces but mine were closer to 1/2 inch to 1 inch) and then add them to marinade, toss, and set aside.
3. Heat one tablespoon oil in wok over medium high heat until hot. Add beans and stir for 1 minute. Add water and reduce heat to medium. Cover and cook for 5-10 minutes. Transfer beans to bowl.
4. Add remaining oil (see note in description) to wok and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles (1 minute).
5. Add onion and stir for one minute.
6. Add beef mixture to wok and stir until beef is done (2-5 minutes).
7. Return beans and liquid to wok and stir until mixed and heated through. Discard ginger.
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