Sesame-Ginger Beef

  • 11 Nov - 17 Nov, 2017
  • Mag The Weekly
  • Cookery


· 1lb. skirt steak, thinly sliced into ¼-inch strips

· Salt and ground black pepper to taste

· 3tbsp cornstarch

· 1tsp plus 1tbsp oil, divided

· 1lb green beans, trimmed

· 3 cloves of garlic, minced

· 3-inch piece of ginger, peeled and grated

· ¼ cup soy sauce

· 1tbsp rice vinegar

· 3tbsp sugar

· 2 green onions, chopped

· 1tbsp sesame seeds


Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated and set aside. In a large skillet over medium-high heat, drizzle a teaspoon of oil and cook green beans for a minute. Add two tablespoons water and cover with a lid to steam for a minute more. Transfer green beans to a plate and discard any excess water. Return skillet to high heat and add remaining oil. When it is almost smoking, add beef and stir-fry until almost cooked through, for about two to three minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar and sugar; stir quickly to coat the beef. Add back green beans then top with green onions and sesame seeds. Serve immediately.