Ingredients
Scale
- ¾ pound flank steak, trimmed and thinly sliced
- 1 pound fresh green beans, ends trimmed and snapped into 2–3 inch pieces
- 1 cup mushrooms, sliced (button or cremini)
- 1 medium onion, thinly sliced
- 2 slices fresh ginger, unpeeled
- 3 tablespoons canola oil (divided)
- ¼ cup water
- Salt, to taste
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar or rice wine (or lime juice as a substitute)
- 1 teaspoon sugar
- 2 teaspoons coarse black pepper
Instructions
- Prepare the ingredients: snap green beans, slice mushrooms and onion, cut flank steak into thin strips.
- Marinate the beef in soy sauce, cornstarch, rice vinegar, sugar, and black pepper for 10–15 minutes.
- Cook green beans: heat oil in a wok, stir-fry 1 minute, steam with water 6–8 minutes.
- Sauté ginger, onion, and mushrooms until softened.
- Add remaining oil and marinated beef, cook until browned.
- Return green beans, mushrooms, and onions to the pan, stir-fry 1–2 minutes, adjust seasoning, and serve hot.
Notes
- Slice beef against the grain for tenderness.
- Add sesame oil or red pepper flakes for extra flavor.
- Vegetarian option: replace beef with tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg