Soy-Glazed Flank Steak with Blistered Green Beans

1 pound fresh green beans
1 pound beef flank steak
6 cloves garlic, minced (1 tablespoon)
1 tablespoon finely chopped fresh ginger
2 tablespoons soy sauce
1 teaspoon packed brown sugar
2-3 tablespoons peanut oil
1 cup cherry or grape tomatoes (optional)
4 green onions or scallions, white parts only, thinly sliced
2 tablespoons sweet rice wine (mirin)
1 teaspoon red chile paste (sambal oelek)
Sesame seeds, toasted (optional)
Hot cooked jasmine rice (optional)

Trim and halve the green beans on the diagonal; set aside. Cut the flank steak across the grain into thin slices; set aside. In a small bowl, combine the garlic and ginger; set aside. In another small bowl, combine the soy sauce and brown sugar; set aside. In a very large skillet or work, heat 2 tablespoons oil over medium-high heat. Add the green beans; cook and stir for 7 to 8 minutes or until beans are blistered and brown in spots. Add the cherry tomatoes, if using. Cook and stir until wilted and slightly softened, 1 to 2 minutes. Transfer bean mixture to paper towels to drain. If necessary, add the remaining 1 tablespoon oil to the skillet. Add the garlic-ginger mixture to the skillet; cook and stir for 30 seconds. Add half the beef strips to the skillet; cook and stir about 3 minutes, or until the beef is browned. Use a slotted spoon to transfer the browned beef to a bowl; repeat with the remaining beef. Return all the beef to the skillet. Stir in the green onions, rice wine, chile paste, and the soy sauce-sugar mixture. Cook and stir for 1 minute; add the green beans. Cook and stir until the beans are heated through, about 2 minutes more. If desired, sprinkle with toasted sesame seeds and serve with hot cooked rice.

If desired, marinate the sliced steak in a mixture of the following for a couple hours in the fridge: 1 tablespoon minced garlic, 1 tablespoon minced ginger, 2 tablespoons soy sauce, 1 teaspoon packed brown sugar, 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar, and 1 teaspoon red chile paste. Then proceed with the rest of the recipe.

Yield: 4 servings
Calories: 312
Fat: 16g
Fiber: 4g