• 9 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • If desired, sprinkle meat mixture with sesame seeds and/or serve with rice sprinkled with herbs, chopped green onion, and/or coarse salt.

Nutrition Facts

312 calories; 16 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 8 g monounsaturated fat; 53 mg cholesterol; 672 mg sodium. 680 mg potassium; 15 g carbohydrates; 4 g fiber; 8 g sugar; 28 g protein; 0 g trans fatty acid; 1020 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 3 mcg vitamin b12; 71 mg calcium; 4 mg iron;

Reviews

9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0