Stir-Fry with Flank Steak, Green Beans, & Water Chestnuts, September 21, 2016

My wife and I often think of similar things to cook. Such was the case this last week with stir-fry. She made a wonderfully sesame-y chicken version. I think mine last night was the best version I've ever made. I served it with brown Jasmine rice and pineapple.

Stir-Fry with Flank Steak, Green Beans, and Water Chestnuts

1 1/2 lb. flank steak, trimmed of fat

1/3 c. tamari or soy sauce

1/3 c. beef broth

1 tbsp. cornstarch

1 tbsp. rice vinegar

A pinch of red pepper flakes

1 1/2- 2 tbsp. vegetable oil 

1 lb. green beans, broken into smaller pieces

8 oz. sliced water chestnuts 

4-6 cloves garlic, minced

1-2 tbsp. ginger, minced

Cut flank steak into 3 or 4 pieces, lengthwise. Slice thinly crosswise. Whisk tamari, broth, cornstarch, rice vinegar, and red pepper flakes together. Heat 2 tsp. oil in wok or large, deep, nonstick skillet, on medium-high heat, until just smoking. Brown steak, in 2 batches (adding 2 tsp. more oil between), about a minute per side. Reserve on a plate. Heat remaining oil. Add veggies and cook about 4 minutes, covered, but stirring occasionally. Push veggies to sides and place garlic & ginger in center, cooking just until fragrant, about half a minute. Return steak, along with any accumulated juices, to skillet and heat through, stirring well. Add sauce and stir to coat the ingredients well. Serves 4-6.