Garlic Beef with Green Beans

This is the other recipe I am making using half of the pork tenderloin. Yes, I bought a big bag of frozen green beans so I've been using it a lot. The original recipe calls for broccoli and is taken from "A Spoonful of Ginger" by Nina Simonds

1 ½ lb flank steak or boneless sirloin

Marinade

3 ½ tbsp soy sauce
2 tbsp rice wine or sake
2 tbsp minced garlic
1 tbsp cornstarch
…
1 ½ lbs broccoli, broccoli rabe or Chinese broccoli
5 ½ tbsp vegetable oil
2 tbsp minced garlic
1 ½ tbsp minced fresh ginger
¼ cup rice wine or sake, mixed with 3 tbsp of water

Sauce (mixed together)

½ cup chicken broth or water
6 tbsp oyster sauce
1 ½ tbsp rice wine or sake
1 ½ tbsp sugar
1 tsp soy sauce
½ tsp toasted sesame oil
1 ½ tsp cornstarch
…

2 tbsp minced scallion greens

1. Cut beef across the grain into thin slices about 1/8 inch thick, then cut the slices into 1 inch squares. Put beef in bowl, add premixed marinade and toss lightly to coat. Let marinate for 1 hour at room temperature or longer in the refrigerator.

2. Separate the broccoli florets into bite-size pieces

3. Bring 6 cups of water to a boil in a pot. Add broccoli and cook for about 3 ½ or 4 minutes or until just tender. Drain in a colander and refresh under cold water. Drain again.

4. Heat a wok or a large skillet, add 3 ½ tbsp of oil and heat until near smoking. Add beef and stir fry over high heat until it loses its raw colour and the pieces separate. Remove with a slotted spoon and drain. Clean out pan.

5. Reheat pan adding the remaining oil adding garlic and ginger. Stir fry for 15 seconds or until fragrant, then add broccoli and rice wine-water mixture and toss lightly to heat through. Add the sauce and cook until it thickens, stirring constantly to prevent lumps. Add the cooked beef and toss until the meat is heated through and everything is coated with the sauce. Sprinkle with scallion greens and serve with rice.

Serves 6