With evening activities curtailed, there’s more time to spend in the kitchen. Here’s a healthy version of an easy crowd pleaser. If you’re not much of a cook, your family will be really impressed with this uncomplicated but flavorful Asian dish.
2 lb grass-fed flank steak or another cut of steak, sliced thin
3/4 cup coconut aminos (or 1/2 cup gluten-free soy sauce)
2 tsp toasted sesame oil, plus extra for drizzle
2 tsp unseasoned rice vinegar
3 TBSP avocado oil (or sub. coconut oil or ghee)
6 cloves garlic, minced
2 tsp fresh ginger, peeled and grated (or extra if you like it really flavorful!)
4 – 6 cups fresh green beans, washed, ends removed, broken in half
1/3 cup beef bone broth (or you can use veggie or chicken)
1 1/2 tsp Himalayan or other sea salt
1/2 tsp ground pepper
OPTIONAL: 1/2 tsp sesame seeds for garnish
OPTIONAL: Sriracha, to taste
OPTIONAL: rice, cauliflower rice, or noodles for serving
- Slice the steak on the diagonal into small pieces or strips (approx. 1/8 thick). Put steak in a shallow bowl or dish as you slice it. Time saver note: We like to use frozen or semi-defrosted steak in this recipe because it slices more easily
- Mix together the coconut aminos, sesame oil and rice vinegar and pour over the steak. Allow the meat to marinate while you prepare the other ingredients.
- Prepare a large skillet or wok by bringing it to medium heat and then adding the oil. Add the minced garlic and grated ginger, and stir continuously as it sizzles and becomes really fragrant, for about a minute. Then add the green beans and stir them as they cook in the hot oil for about 6 minutes. They will be bright green and crispy. Remember to keep stirring on and off so the ginger and garlic does not burn. Transfer the green beans from the skillet to a plate or bowl and set aside. No need to clean the skillet out, as any excess oil will be used to cook the beef.
Add the meat to the empty skillet in a single layer, reserving the marinade for now. We use tongs for this. You might have to work in batches to avoid layering the meat. Let it brown for 1 minute, then flip the meat to cook the other side. If you are working in batches, transfer any cooked meat to the plate with the green beans once it is cooked to avoid overcooking.
Once you have cooked the meat, return everything to the skillet. Add the marinade, broth, sea salt and pepper. Cook 2 more minutes over medium heat, stirring to combine all the ingredients.
Remove the skillet from the heat and adjust taste with sea salt, if necessary. Serve the beef and green beans over rice, cauliflower rice or noodles. In our picture, we have used brown rice elbow noodles. Use a spoon to drizzle remaining liquid over your starch for extra flavor. Drizzle toasted sesame oil or sriracha over your dish, or sprinkle with sesame seeds, if desired.