Soy-Glazed Flank Steak with Blistered Green Beans

This Asian steak entree gets loads of complexity from just a spoonful or two of flavor powerhouses like fresh ginger, peanut oil, and Asian chili paste.

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Soy-Glazed Flank Steak with Blistered Green Beans

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Start to Finish: 35 mins

Soy-Glazed Flank Steak with Blistered Green Beans

Directions

  1. If desired, trim and cut green beans in half diagonally. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a small bowl combine garlic and ginger.
  2. In an extra-large skillet or wok heat 2 Tbsp. of the oil over medium-high heat. Add green beans; cook and stir 7 to 8 minutes or until blistered and brown in spots. Remove beans and drain on paper towels.
  3. If necessary, add remaining 1 Tbsp. oil to hot skillet. Add garlic mixture; cook and stir 30 seconds. Add meat, half at a time; cook and stir 3 minutes or until slightly pink in center. Return all of the meat to skillet. Add the next five ingredients (through chili paste); cook and stir 1 minute. Return beans; cook and stir 2 minutes more or until heated through.
  4. If desired, sprinkle meat mixture with sesame seeds and/or serve with rice sprinkled with herbs, chopped green onion, and/or coarse salt.
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Nutrition Facts (Soy-Glazed Flank Steak with Blistered Green Beans)

  • Per serving:
  • 312 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 53 mg chol. ,
  • 672 mg sodium ,
  • 15 g carb. ,
  • 4 g fiber ,
  • 8 g sugar ,
  • 28 g pro.
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