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
Directions
- 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.
- 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.
- 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.
- 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 (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.