Description
Steak and green beans that are stir fried in an Asian inspired sauce. This recipe only requires 1 pan and 30 minutes to make. The perfect weeknight dinner.
Ingredients
Units
Scale
- Optional: Quick cooking rice or microwave rice for serving*
- Green Beans
- 2 tablespoon olive oil, divided
- 1 pound green beans, trimmed
- Sauce + steak
- 1/4 cup soy sauce (sub tamari for gluten free or coconut aminos for soy free)
- 2 tablespoons rice wine vinegar
- 1 to 2 tablespoons honey
- 2 to 3 teaspoons garlic chili sauce
- 2 teaspoons sesame oil
- Optional: 2 teaspoons fish sauce
- 3 teaspoons corn starch + 1 tabelsooon water
- 1 pound flank steak, skirt steak, or hanger steak cut into 1/4 inch strips
- For Garnish
- Green onions, sliced
- black sesame seeds
Instructions
- Make Rice, (if making)*: If you’re making rice get it started at this time. Follow your package’s instructions. Mine took 10 minutes on the stove top.
- Saute the green beans: Heat a large skillet over medium heat. Heat one tablespoon of the oil and add the green beans. Saute for 5 to 8 minutes, or until tender with a bit of a crunch. Remove and set aside.
- Make the sauce: While the green beans are cooking add all of the sauce ingredients EXCEPT the corn starch and water to a mixing bowl. Mix until well combined, taste and adjust the flavors as needed. In a small bowl whisk together the corn starch and water to create a slurry. Set both aside.
- Cook the steak: Once you remove the green beans from the skillet heat the other tablespoon of oil and add the steak along with the sauce. Saute for 3 to 4 minutes, or until you reach the desired doneness of your steak (I like mine on the rare side). Stir in the corn starch slurry and green beans allow the sauce to thicken, about 1 to 2 minutes.
- Serve: Serve over rice (optional), and sprinkle with sliced green onion and black sesame seeds. Leftovers keep for up to 5 days.
Notes
*It is optional to serve this dish with rice. I photographed it this way because we enjoyed it with rice, however it is delicious without it. I know that serving it with rice technically makes this a two dish recipe but I suggest using a quick cooking rice that only takes 10 minutes to make and can be cooking while you make the steak. If you really don’t want that second dish to wash, then you could even use a microwave rice that comes in a bag. Make it work for you :).
Prep ahead tips:
-Cook rice (if using)
-make sauce, leave out the corn starch
-trim green beans
-cut up steak
