Chinese Beef and Green Beans

By cserumga

Ingredients

• One third cup low sodium beef or chicken broth
• 2 TBS low sodium soy sauce
• 1/4 cup oyster sauce (found in international aisle)
• 2 tsp rice wine vinegar
• 1 tsp red pepper flakes
• 3 TBS canola or vegetable oil
• 1 pound green beans, trimmed and cut in half
• 1 pound flank steak, trimmed and sliced thinly into strips
• 6-8 scallions, sliced diagonally into 1 inch pieces
• 4 garlic cloves, minced
• 1 inch knob ginger, peeled and minced

Details

Servings 4
Adapted from todayscreativelife.com

Preparation

Step 1

In a small bowl, whisk broth, soy sauce, oyster sauce, vinegar, and red pepper flakes; set aside.

Heating 1 TBS of the oil in a large skillet over high heat for 1 minute. Add green beans and saute for 4 minutes. Transfer green beans to a plate; set aside.

Heat 1 TBS oil in the same skillet (empty), add the beef strips and cook for one minute without stirring. Saute beef for 3-4 more minutes, or until cooked through; set aside on plate with green beans.

Add remaining oil to skillet and add scallions; saute for 1-2 minutes, or until browning a bit. Add ginger and garlic and saute with scallions for 30 seconds. Add beef and green beans back to skillet and stir to combine.

Stir broth mixture then add to skillet; stir continuously until the sauce has thickened, about one minute.

Serve immediately