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Trim and diagonally halve green beans; 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.
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. Transfer beans to paper towels to drain. If necessary, add the remaining 1 tablespoon oil to the pan.
Add garlic-ginger mixture to the pan; cook and stir for 30 seconds. Add half of the beef strips; cook and stir about 3 minutes or until beef browns. Using a slotted spoon, transfer beef to a medium bowl. Repeat to cook the remaining beef. Return all beef to the pan. 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 about 2 minutes more or until beans are heated through.
If desired, sprinkle with sesame seeds and serve with hot cooked rice.