- 1 lb. beef flank steak
- 6 cloves garlic, minced
- 1 T. finely chopped fresh ginger
- 2 T. soy sauce
- 1 t. brown sugar
- 3 T. peanut oil
- 1 lb. green beans, trimmed and halved
- 4 scallions, white parts only, thinly sliced
- 2 T. mirin
- 1 t. sambal Oelek
- toasted sesame seeds (optional)
- Cut the flank steak across the grain into thin slices, and set aside.
- In a small bowl, combine the garlic and ginger, and set aside.
- In a very large skillet or wok, heat 2 T. oil over medium-high heat. Add the green beans. Cook and stir until the beans are blistered and brown in spots, 7 to 8 minutes. Transfer to paper towels to drain slightly. Add the remaining 1 T. oil to the skillet.
- Add the garlic-ginger mixture to the skillet, and cook and stir for 30 seconds. Add half of the steak strips to the skillet, and cook and stir until browned, about 3 minutes. Using a slotted spoon, transfer to a bowl or plate, and repeat with the remaining beef.
- Return all the beef to the skillet. Stir in the scallions, mirin, sambal oelek, and the soy sauce-sugar mixture. cook and stir for 1 minute. Add the green beans, and cook and stir until beans are heated through, about 2 minutes more. Sprinkle with sesame seeds.
Cafe Barber 