- 1 pound flank or flatiron steak (the latter tenderized), cut into 1/4-inch thick slices
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons cornstarch
- 1 tablespoon peanut or vegetable oil
- 2 cloves garlic, minced
- 1/2 pound green beans, trimmed
- 1/2 cup water
- 1 1/2 tablespoons fish sauce
- 1/4 teaspoon freshly ground black pepper
- Marinate the beef: In a medium bowl, stir together the cornstarch, 1/2 tablespoon of the soy sauce, and the rice wine until the cornstarch is dissolved. Add the beef and toss to coat. Let stand for 10 minutes.
- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the bottom. Add the beef and spread it out in a single layer. Allow it to sear untouched for 1 minute, then stir-fry for another 1 to 2 minutes until the pink is mostly gone. Transfer to a plate and set aside.
- In the same wok, add the garlic and stir-fry very briefly (about 20 seconds), just until aromatic. Add the green beans and stir-fry for another 1 minute. Add the water and immediately cover with a lid. Allow the green beans to steam for 3 to 4 minutes, or until they are crisp-tender and the water has evaporated.
- Return the beef to the pan and add the fish sauce, the remaining 1/2 tablespoon of soy sauce, and the black pepper. Stir so that everything is well coated, then turn off the heat. Transfer to a plate and serve.
Source: Appetite For China
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