Mongolian Beef and Sesame Green Beans

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.

Mongolian Beef

serves 4-6

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.

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