Prep Time : 5-10 minutes 
Cook Time : 10-15 minutes
Yield : 4 servings 

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Ingredients:

1 lb. skirt steak, thinly sliced into 1/4" strips

kosher salt

Freshly ground black pepper

3 tbsp. cornstarch

1 tsp. plus 1 tbsp. canola oil, divided

1 lb. green beans, trimmed

3 cloves garlic, minced

3" piece of ginger, peeled and grated

1/4 c. soy sauce

1 tbsp. rice wine vinegar

3 tbsp. sugar

2 green onions, chopped

1 tbsp. sesame seeds

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Directions:

In a small bowl add garlic, ginger, soy sauce, vinegar, and sugar and set aside.

Prior to slicing beef, pat dry with paper towels.

Add beef to a large mixing bowl

Mix the salt and pepper with the cornstarch

Toss the beef with the cornstarch, salt and pepper mix until well coated, and set aside.

In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute.

Add 2 tablespoons water to the green beans and cover with a lid to steam, for 1 minute.

Transfer green beans to a plate or colander and discard any excess water.

Return skillet to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef.

Stir-fry until beef is almost cooked through, 2 to 3 minutes.

Reduce to medium heat and add garlic mixture.

Stir quickly to coat the beef.

Add back green beans, then top with green onions and sesame seeds.

Serve immediately.

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Nutrition:

Not sure.

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My notes:  

Given where we live, the food choices are slim unless you want to drive 20-30 minutes for more choices.  This is a benefit though as we tend to eat more at home now.  With this said, I was craving Chinese food and found this absolute gem.  We served this over white rice  with store-bought, frozen egg rolls and will be doing this meal again soon.

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Found on: delish.com