Green Beans With Beef
|Fresh green beans/Yard-long beans||1⁄2 Pound|
|Boiling water||1 Cup (16 tbs)|
|Beef top round steak/Flank steak||1⁄2 Pound|
|Soy sauce||1 Tablespoon|
|Salad oil||1 Teaspoon|
|Fresh ginger root slices||2 (Fresh)|
|Salad oil||3 Tablespoon|
|Chopped green onion tops||1 Tablespoon|
Slice beans diagonally into 1-inch pieces.
Drop into boiling water and cook until tender-crisp, 1 to 3 minutes.
Drain, saving 1/3 cup of the liquid.
Cut beef into thin strips (about 1/8 by 1 1/2 by 1/2 inches), slicing diagonally.
Combine cornstarch, sugar, and soy sauce; add the 1 teaspoon oil and ginger root.
Toss the beef in this sauce until well coated.
Heat the 3 tablespoons oil in a large frying pan or wok.
Add the beans and stir-fry for 3 to 5 minutes over very high heat; remove from pan.
Remove the meat from the marinade,- add beef to hot oil in frying pan, and stir-fry until browned, about 3 minutes.
Return beans to pan along with the marinade and 1/3 cup of the bean-cooking water.
Cook, stirring, until sauce is thickened and clear.