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Bursting with flavor, crunchy green beans, and tender beef — what more could you want in a stir-fry?
1 pound (450 grams) fresh green beans, trimmed
2 pounds (910 grams) pepper steak
1/3 cup Gefen Cornstarch
1 teaspoon salt
oil, for frying
sesame seeds, for garnish
1/2 cup soy sauce
1/4 cup lime juice
1/2 cup brown sugar
1 tablespoon Gefen Sesame Oil
1 teaspoon ground mustard
1–2 teaspoons Tonnelli Sriracha
6 cubes Gefen Frozen Garlic
3 cubes Gefen Frozen Ginger
Place the green beans in a pot of well-salted boiling water. Boil for two to three minutes, then drain and place in an ice bath to stop the cooking. Drain and set aside.
Combine all ingredients in a small bowl and set aside.
Toss pepper steak with cornstarch and salt.
Heat oil in a large, deep frying pan or wok. Fry the meat for two to three minutes per side, working in batches to avoid overcrowding the pan.
When done, add all the meat back into the pan along with the sauce. Simmer over medium-low heat for 10–15 minutes, until the meat is softened.
Increase the heat to high and add the green beans. Stir-fry for another minute or two.
Garnish with sesame seeds just before serving.
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