INGREDIENTS
1 1/2 pounds skirt steak
8 ounces fresh green beans, trimmed
4 ounces bean sprouts
5 teaspoons rice vinegar
3 tablespoons soy sauce
1 tablespoons garlic-chili sauce
1 teaspoon olive oil
1/2 teaspoon toasted sesame oil
coarse salt and freshly ground pepper
METHOD
Combine soy sauce, sesame oil, and chili sauce in a small bowl; set aside.
In a large skillet, heat olive oil over high heat; swirl to coat pan. Season skirt steak with salt and pepper; cook until browned, 3 to 4 minutes per side. Transfer to cutting board.
Pour off fat from pan; add green beans and 1/2 cup of water. Reduce heat to medium. Cover and cook until beans are crisp-tender, 4 to 5 minutes. (add more water if pan becomes dry.
Thinly slice beef. Pour soy mixure into pan; toss. Return beef and any accumulated juices to pan; cook uncovered until heater through.
Add bean sprouts; toss to combine.
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