YIELDS: 4 / TOTAL TIME: 20 MINS
1 lb. skirt steak, thinly sliced into 1/4" strips
Freshly ground black pepper
3 tbsp. cornstarch
1 tsp. plus 1 tbsp. canola oil, divided
1 lb. green beans, trimmed
3 cloves garlic, minced
3" piece of ginger, peeled and grated
1/4 c. soy sauce
1 tbsp. rice wine vinegar
3 tbsp. sugar
2 green onions, chopped
1 tbsp. sesame seeds
Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated, and set aside.
In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water.
Return skillet to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar; stir quickly to coat the beef. Add back green beans, then top with green onions and sesame seeds. Serve immediately.