SOY-GLAZED FLANK STEAK STIR-FRY WITH BLISTERED GREEN BEANS

WHEN SLICING FLANK STEAK, BE SURE TO CUT IT PERPENDICULARLY TO THE NATURAL GRAIN OF THE MEAT TO ENSURE EACH BITE WILL BE TENDER.

START TO FINISH 35 minutes

• 1 lb. fresh green beans
• 1 lb. beef flank steak
• 6 cloves garlic, minced
• 1 Tbsp. minced fresh ginger
• 2 to 3 Tbsp. peanut oil
• 4 green onions (white parts only), sliced diagonally
• 2 Tbsp. sweet rice wine (mirin)
• 2 Tbsp. soy sauce
• 1 tsp. packed brown sugar
• 1 tsp. Asian chili paste (sambal oelek)
• Sesame seeds, toasted (tip) (optional)
• Snipped fresh herbs or chopped green onion tops (optional)
• Hot cooked jasmine rice (optional)

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 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 beans are 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-ginger; cook and stir 30 seconds. Add half of the meat; cook and stir 3 minutes or until meat is slightly pink in center. Remove meat with a slotted spoon. Repeat with the remaining meat. Return all of the meat to skillet. Stir in sliced green onions, rice wine, soy sauce, brown sugar, and chili paste. Cook and stir 1 minute. Return green beans to skillet. Cook and stir 2 minutes more or until beans are heated through.

4. If desired, sprinkle stir-fry with sesame seeds and/or herbs and serve with hot cooked rice sprinkled with herbs. MAKES 4 SERVINGS.

PER SERVING 312 cal., 16 g fat (5 g sat. fat), 53 mg chol., 672 mg sodium, 15 g carb., 4 g fiber, 28 g pro.