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Meat
Easy
1 Hour, 30 Minutes
Diets 
This classic meal is so good that my kids eat it right off the pan. Babies to seniors request it and never tire of the flavor combination. I think it’s Asian fusion at its best, and it’s great whether you make it with chicken or steak. Thin steaks should be soaked or rinsed in cold water a few times before slicing, as they tend to absorb the salt in the kashering process.
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
2 teaspoons chopped fresh ginger
3 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons brown sugar
2 tablespoons Gefen Sesame Oil
2 teaspoons rice vinegar
1/4 teaspoon crushed red pepper
2 pounds sliced chicken or steak (London broil, oyster steak, skirt steak, hanger steak, or the steak of your choice, sliced about 1 to 1 and 1/2 inches thick)
1 pound French-cut green beans
3 scallions, cut into long strips
sesame seeds, to garnish (optional)
Preheat oven to 425 degrees Fahrenheit.
In a zip-top bag, mix garlic, ginger, soy sauce, sugar, oil, vinegar, and crushed red pepper. Add chicken or steak and coat in the marinade.
Marinate at least 30 minutes and up to four hours.
Add green beans and scallions to a sheet pan. Place steak or chicken on top and pour marinade over everything. Toss to coat green beans and scallions.
Bake 25–30 minutes, until green beans are wilted and blistered and the steak or chicken is cooked through.
Photography by Chay Berger
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By sliced chicken do you mean slices of raw schnitzel? Or something else?
Yes- thinly sliced chicken cutlets.
Thank you!