Sesame Beef and Green Bean Stir-Fry

No need to order takeout when you can have this fresh and tasty stir-fry on the table in under 30 minutes. Colorful veggies and sliced steak are given a quick sauté  while an umami-rich sauce, perfumed generously with ginger and garlic, ties the dish together beautifully. Serve over white or brown rice for a simple and healthy weeknight meal.

4 cups skirt steak, sliced into 1/4-inch thick strips

1/4 cup cornstarch

1 teaspoon salt

6 garlic cloves, minced

5-inch piece fresh ginger, peeled and minced

1/2 cup soy sauce

1/4 cup rice wine vinegar

1 tablespoon sugar

2 tablespoons peanut oil, divided

1 pound green beans, ends trimmed

2 red bell peppers, thinly sliced

1/2 cup chopped green onions

2 tablespoons sesame seeds

Place steak, cornstarch and salt in a large mixing bowl and toss to coat steak evenly. Stir together garlic, ginger, soy sauce, vinegar and sugar in a small mixing bowl and set aside.

Heat 1 tablespoon peanut oil in a 22cm Round Casserole set over medium-high heat. Add green beans and bell pepper, and cook until softened and starting to brown in spots, about 2-3 minutes. Remove green beans and bell pepper and transfer to a plate.

Add the remaining 1 tablespoon of peanut oil and the steak to the pot. Sauté until steak is browned and almost cooked through, about 3-5 minutes. Reduce heat to medium, add the soy sauce mixture and stir to coat the beef with the sauce. Add the green beans and bell pepper back to the pot. Cook, stirring constantly, until beef is fully cooked and sauce is thickened, about 5 minutes longer. Garnish with green onions and sesame seeds.