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Ingredients
- 1 lb. (450g) skirt steak, thinly sliced into ¼" (0.5cm) strips
- salt & pepper
- 3 tbsp. cornstarch
- 1 tsp. + 1 tbsp. olive oil, divided
- 1 lb. (450g) green beans, trimmed
- 3 cloves garlic, minced
- 3” (7.5cm) piece of root ginger, peeled & grated
- 4 tbsp. tamari
- 1 tbsp. rice wine vinegar
- 3 tbsp. coconut sugar
- 2 green onions, chopped
- 1 tbsp. sesame seeds
Prep Time:
20
Minutes
Directions
Cook Time:
20
Minutes
- Place the steak strips into a large mixing bowl and pat dry with paper towels. Season with salt and pepper, and toss with cornstarch until well coated, and set aside.
- Add 1 teaspoon of olive oil to a large skillet over a medium-high heat, add the green beans and sauté for 1 minute. Add 2 tablespoons of water and cover with a lid to steam for a further minute. Transfer the green beans to a plate and discard any excess water.
- Return the skillet to a high heat and add the remaining tablespoon of olive oil. Add the steak strips and stir-fry for 2-3 minutes until the beef is almost cooked through. Reduce to a medium heat and add the garlic, ginger, tamari, rice wine vinegar, and coconut sugar; stirring quickly to coat the beef. Add the green beans back into the pan and top with green onions and sesame seeds. Serve immediately.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
