Beef with String Beans
Serve this flavorful dish over cooked noodles for a complete meal.
INGREDIENTS | SERVES 4
- ¾ pound flank steak
- 2 tablespoons soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- ½ teaspoon five-spice powder
- 2 teaspoons cornstarch
- ¼ cup chicken broth
- 2 teaspoons oyster sauce
- 3 tablespoons vegetable or peanut oil, divided
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ½ pound string beans, trimmed
- 1 teaspoon Asian sesame oil
Cut the flank steak across the grain into thin strips 1½ to 2 inches long. Place the beef in a bowl and add the soy sauce, Chinese rice wine or dry sherry, five-spice powder, and cornstarch. Marinate the beef for 20 minutes.
Combine the chicken broth and oyster sauce in a bowl.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels.
Push the beef to the sides and heat 1 tablespoon oil in the middle of the wok or skillet. Add the ginger. Stir-fry until aromatic, then add the string beans. Stir-fry for a minute. Add the broth and oyster sauce mixture and bring to a boil. Stir-fry for 1 more minute to mix all the ingredients together. Stir in the sesame oil. Serve hot.
One Wok or Two?
When stir-frying meat, you may find it necessary to clean out the pan before adding the vegetables and other ingredients. Some people find it easier to use a second wok (or heavy skillet) instead. Use a smaller pan to stir-fry the meat, and use a larger one for the final stir-frying when all the ingredients are brought together and stir-fried with a sauce.