Beef and Ginger Stir Fry with Green Beans Recipe

Instructions

1. 1

   Slice the beef VERY thinly across the grain at an angle. Toss with salt and pepper, baking soda, sugar, sesame oil and tamari, soy sauce or coconut aminos. Set aside.

2. 2

   Heat 1 Tbsp. oil in a large skillet over medium. Add bay leaves; cook until beginning to brown around the edges, about 1 minute. Add onion and ½ cup water. Cover skillet (use a baking sheet if you don’t have a lid) and cook until onion is partly tender; it should have lost its raw bite but still have some crunch, about 5 minutes. Transfer onion and bay leaves to a plate with a slotted spatula or tongs.

3. 3

   Add the green beans to the liquid left in the pan cover with a lid and cook until the beans are tender, about 5 minutes. Transfer green beans to the plate with the onion and bay leaves and turn up the heat so that the pan dries out. Turn the pan off while you season your meat.

4. 4

   Sprinkle the cornstarch over the beef slices and toss, making sure each slice of beef is separated and coated. Shake off all the excess (I do this in a strainer).

5. 5

   Turn the heat to medium-high and heat the pan heat for a minute or so. Add the remaining tbsp. of oil to the pan, add the beef in a single layer (break up any pieces that have stuck together) and cook for 1-2 minutes or until the edges of the beef start to char a little.

6. 6

   Toss the beef and immediately add the ginger slices, garlic, whites and light green parts of the green onion, and ⅓ cup water. Toss and cook for another 2-3 minutes, remove from the heat.

7. 7

   Add the onions, bay leaves and green beans back to the pan. Add the butter pieces (OPTIONAL, but yummy). Add the lemon juice, soy sauce, and sesame seeds, toss and serve immediately over rice sprinkled with the green parts of the green onion. Serves 4-6