Ginger Beef and Green Bean Stir-Fry

I didn’t bother taking great photos of this ginger beef and green bean stir-fry, because really, it’s somewhat of an unassuming dish. But then… everyone liked it, even the Fox! It’s a rare thing to give a meal 4 thumbs up in this house, so it deserves to be shared! My modifications are below – note that I didn’t use any rooster sauce because I was out, but I served hot sauce on the side for those who wanted it. 

1 cup long-grain white rice 

1 ½ lbs. flank steak, thinly sliced against the grain 

2 Tbsp. cornstarch 

2 Tbsp. lower-sodium soy sauce, divided 

3 Tbsp. chili-garlic sauce (such as sambal oelek – I omitted that) 

1 tablespoon sesame oil 

4 scallions 

3 Tbsp. canola oil 

a 2-inch piece fresh ginger, peeled and cut into thin matchsticks (I minced mine) 

12 oz. trimmed green beans 

2 Tbsp. toasted sesame seeds 

Cook rice according to package directions. Remove from heat and let stand, covered, for 5 minutes. 

Meanwhile, toss steak, cornstarch, and 1 tablespoon soy sauce in a medium bowl until steak is evenly coated. Combine chili-garlic sauce, sesame oil, and remaining soy sauce in a small bowl. Roughly chop scallion whites and thinly slice dark green scallion tops. 

Heat canola oil in a large wok or skillet over high. Add steak mixture in a single layer; cook, undisturbed, for 1 minute. Stir once and cook, undisturbed, for 1 minute. Add ginger and scallion whites; cook, stirring often, until steak is well browned, about 2 minutes. 

Push steak to sides of pan, creating room in middle, and add beans. Cook, undisturbed, for 1 minute. Continue to cook, stirring occasionally, until beans are barely tender, 3 to 5 minutes. Add soy sauce mixture; cook, stirring often, until steak and vegetables are well coated, about 1 minute. Serve with rice, topped with sliced scallion greens and sesame seeds.