Sesame-Ginger Beef

It’s hard to compete with the amazing mixtures of flavors and textures that can come from a great stir-fry, and this Sesame-Ginger Beef recipe is one of the best. The snap from green beans in complimented by the tender beef and they’re both enrobed in an umami-packed sauce filled with sesame, ginger and soy. Just make sure you serve it over rice, so you have something to soak up that sauce.

Ingredients:

• 1 lb. skirt steak thinly sliced into 1/4″ strips
• kosher salt
• Freshly ground black pepper
• 3 Tbsp. cornstarch
• 1 tsp. plus 1 tbsp. canola oil divided
• 1 lb. green beans trimmed
• 3 cloves garlic minced
• 3 ” piece of ginger peeled and grated
• 1/4 c. soy sauce
• 1 Tbsp. rice wine vinegar
• 3 Tbsp. sugar
• 2 green onions chopped
• 1 Tbsp. sesame seed

Instructions:

1. Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated, and set aside.
2. In a large skillet (I prefer cast-iron, stove/oven to table) over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water.
3. Return skillet to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar; stir quickly to coat the beef. Add back green beans, then top with green onions and sesame seeds. Serve immediately.

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Sesame-Ginger Beef

It's hard to compete with the amazing mixtures of flavors and textures that can come from a great stir-fry, and this Sesame-Ginger Beef recipe is one of the best. The snap from green beans in complimented by the tender beef and they're both enrobed in a umami-packed sauce filled with sesame, ginger and soy. Just make sure you serve it over rice, so you have something to soak up that sauce.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Asian

Servings 4 Servings

Equipment

• Large Skillet (I prefer cast-iron, stove/oven to table)
• Measuring cups and spoons
• Mixing Bowls w/lids
• Garlic Mincer
• Herb Scissors/Chopper

Ingredients

  

1x2x3x

• 1 lb. skirt steak thinly sliced into 1/4″ strips
• kosher salt
• Freshly ground black pepper
• 3 Tbsp. cornstarch
• 1 tsp. plus 1 tbsp. canola oil divided
• 1 lb. green beans trimmed
• 3 cloves garlic minced
• 3 ” piece of ginger peeled and grated
• 1/4 c. soy sauce
• 1 Tbsp. rice wine vinegar
• 3 Tbsp. sugar
• 2 green onions chopped
• 1 Tbsp. sesame seeds

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Instructions

 

• Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated, and set aside.
• In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water.
• Return skillet to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar; stir quickly to coat the beef. Add back green beans, then top with green onions and sesame seeds. Serve immediately.

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