You can kiss dry, flavorless meat goodbye and happily welcome Sesame-Ginger Beef to your weekly rotation! Fatty skirt steak is seasoned and seared, then tossed in a savory, sweet ginger sauce. It's paired with garden-fresh green beans, so you don't even have to think about side dishes! Simple, delicious, and full of flavor, Sesame-Ginger Beef will be eagerly embraced by your belly!
Ingredients• 1 pound skirt steak, thinly sliced into 1/4-inch strips • kosher salt, to taste • ground black pepper, to taste • 3 tablespoons cornstarch • 1 teaspoon plus 1 tablespoon canola oil, divided • 1 pound of green beans, trimmed • 2 tablespoons water • 3 cloves garlic, minced • 3-inch piece of ginger, peeled and grated • 1/4 cup soy sauce • 1 tablespoon rice wine vinegar • 3 tablespoons sugar • 2 green onions, chopped • 1 tablespoon sesame seeds
In a large mixing bowl, place the steak and pat it dry with paper towels.
Season the steak with salt and pepper and toss with the cornstarch until well coated. Set aside.
In a large skillet, over medium-high heat, drizzle 1 teaspoon of the canola oil and cook the green beans for 1 minute.
Add the water to the skillet and cover with a lid to steam the green beans until they are tender, for about 1 minute.
Transfer the green beans to a plate and discard any excess water.
Return the skillet to high heat and add the remaining canola oil.
When the oil is almost smoking, add the steak.
Stir-fry until the steak is almost cooked through, about 2-3 minutes.
Reduce the heat to medium and add the garlic, ginger, soy sauce, rice wine vinegar, and sugar. Stir quickly to coat the steak.
Add the green beans to the steak mixture.
Top the steak and green beans with green onions and sesame seeds.