Ingredients
The following ingredients have 6 Servings
- 1 1/2 pounds flank or sirloin steak
- 3 tablespoons cornstarch, divided
- 1 pound green beans, trimmed (frozen is fine; if possible, at least partially thaw before cooking)
- 5-7 green onions (about 1 small bunch), chopped (reserve the green ends for a flavorful garnish)
- 1 red, orange, or yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1/2 cup pear juice (look for it near the baby food) or apple juice
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1 teaspoon sriracha sauce
- 1 teaspoon sesame oil
Instruction
- Whisk together the sauce ingredients and set aside. Set aside 2 tablespoons of cornstarch and 2 tablespoons of pear juice as well.
- Slice the steak into 1/4″ slices (or slightly thinner if you prefer). Sprinkle them lightly with 1 tablespoon of cornstarch and toss to coat the steak.
- In a large skillet, heat 1-2 tablespoons oil (one with a high smoke point like grapeseed, peanut, or canola oil) over medium-high heat. Add the steak in a single layer that covers the whole pan and cook 3-5 minutes or until the steak is cooked through. Move the steak off to the side of the pan (if it’s very large) or transfer it to a plate while you cook the veggies so the meat doesn’t “boil.”
- Add the green beans and cook for 2-3 minutes or until they start to become tender-crisp. Add the chopped white ends of the green onions and the bell pepper and cook 1-2 minutes more. Add the garlic and ginger and cook until fragrant. Add the steak back to the pan and cook until the steak is heated through.
- Turn the heat to high and add the sauce ingredients and bring to a boil. While the sauce is heating, whisk together the reserved cornstarch and pear juice. When the sauce is boiling, add the cornstarch mixture and cook about 1 minute or until the sauce is clear and thickened. Remove from heat and serve immediately over hot rice.
