This recipe has become a regular at our dinner table. It's easy -- you can easily put it together in under 30 minutes, in less time than it takes for the rice to cook -- and the flavors are a winner with all my family. The recipe is modified from Cooking Light.
The Sesame Green Beans are a recipe I have been making for years. I first ate them at my friend Gina's house and all my kids eat them. They are a great side with the Mongolian Beef and steamed white rice.
2 T lower-sodium soy sauce
1 t sugar
1 t cornstarch
2 t dry sherry
2 t hoisin sauce
1 t rice vinegar
1 t chile paste with garlic (I use Sriracha)
1/4 t salt
2 T vegetable or peanut oil
1 T minced peeled fresh ginger
1 T minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
8 medium green onions, cut into 2-inch pieces
Combine first 8 ingredients, stirring until smooth.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
Serve over white or brown rice.
Sesame Green Beans
1 pound green beans, ends trimmed and washed
1 T. vegetable oil
1 t. sesame oil
1 t. sesame seeds
1/2 t crushed red pepper
salt to taste
Cook green beans in hot water until just tender (or if you are using a rice cooker with a veggie basket use that - that's what I do). Drain and set aside until serving time.
Just a few moments before serving time, heat vegetable oil in a skillet. Add beans and cook on high heat for several minutes tossing a few times. Add sesame seeds and crushed red pepper. Drizzle with sesame oil and salt to taste.