Ginger, Beef, and Green Bean Stir-Fry

By RozM

Ingredients

• 3 tablespoons low-sodium soy sauce
• 4 teaspoons cornstarch
• 1 tablespoon hoisin sauce
• 2 to 3 2 to 3 teaspoons chili garlic sauce (such as Lee Kum Kee)
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 teaspoons dark sesame oil, divided
• 1/4 cup finely chopped green onions
• 2 tablespoons minced peeled fresh ginger
• 3 garlic cloves, minced
• 1 pound boneless sirloin steak, cut into 1/4-inch strips
• 5 cups (2-inch) cut green beans (about 1 1/4 pounds)
• 1 cup red bell pepper strips
• 3/4 cup (2-inch) slices green onion tops
• 2 cups hot cooked white rice

Preparation

Step 1

Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.

Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.