BEEF AND GREEN BEANS

A Cantonese favorite recipe, cook in freshly ground black pepper for spice.Includes crunchy green beans, wich pair perfectly with tender flank steak. This dish has a mild hot and spicy as deeply flavorful.







Ingredients :

• 1 pound green beans, ends snapped off and strings removed
• 3/4 pound flank steak, trimmed
• 2 tablespoons dark soy sauce or soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar
• 2 teaspoons coarsely ground black pepper
• 3 tablespoons canola oil
• 1/4 cup water
• 2 slices unpeeled fresh ginger
• 1 medium onion, slice

Directions :

• Whisk together soy sauce, cornstarch, wine, sugar and black pepper in a medium bowl. Add beef and mix well. 
• Heat 1 tablespoon oil in a fry pan over high heat.
• Add green beans and stir about 1 minute.
• Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes.
• Transfer beans and liquid to a shallow dish and set aside. 
• Add remaining oil to pan and increase heat to high. 
• Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. 
• Stir beef mixture and add to pan. Cook, stirring, until beef is no longer pink, about 2 minutes.
• Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger.