Soy-glazed flank steak with blistered green beans recipe

Ingredients

• 1 pound fresh green beans
• 1 pound beef flank steak
• 6 cloves garlic, minced (1 tablespoon)
• 1 tablespoon finely chopped fresh ginger
• 2 tablespoons soy sauce
• 1 teaspoon packed brown sugar
• 2 to 3 tablespoons peanut oil
• 1 cup cherry or grape tomatoes (optional)
• 4 green onions or scallions, white parts only, thinly sliced
• 2 tablespoons sweet rice wine (mirin)
• 1 teaspoon red chile paste (sambal oelek)
• Sesame seeds, toasted (optional)
• Hot cooked jasmine rice (optional)

1. Trim and halve green beans on the diagonal; set aside. Cut flank steak across the grain into thin slices; set aside. In a small bowl combine garlic and ginger; set aside. In another small bowl combine soy sauce and brown sugar; set aside.
2. In a very large skillet or wok heat 2 tablespoons oil over medium-high heat. Add green beans; cook and stir for 7 to 8 minutes or until beans are blistered and brown in spots. Add cherry tomatoes, if using. Cook and stir until wilted and slightly softened, 1 to 2 minutes. Transfer bean mixture to paper towels to drain. If necessary, add the remaining tablespoon of oil to skillet.
3. Add garlic-ginger mixture to the skillet; cook and stir for 30 seconds. Add half of the beef strips to the skillet. Cook and stir about 3 minutes or until beef browns. Transfer to bowl with a slotted spoon; repeat with the remaining beef. Return all beef to skillet. Stir in green onions, rice wine, chile paste, and the soy sauce-sugar mixture. Cook and stir for 1 minute; add green beans. Cook and stir until beans are heated through, about 2 minutes more.
4. If desired, sprinkle with toasted sesame seeds and serve with hot cooked rice.