Ground Beef and Green Beans
- 2 tsp. cornstarch
- 1 T. soy sauce
- 2 tsp. water
- 1/3 cup broth
- 2 tsp. vinegar
- 1 T. oil
- 2 garlic cloves, minced
- 1 lb. green beans, cut into 2-inch pieces
- ¼ tsp. crushed red pepper
- ½ lb. lean ground beef
- 2 tsp. finely minced, fresh Ginger
- Mix all the sauce ingredients; set aside.
- In a large skillet, heat the oil for 30 seconds over high heat, add the green beans. Stir-fry the green beans for about 4 minutes—the beans should be tender-crisp and lightly charred in spots. Remove the green beans with a slotted spoon, and set aside.
- Add the ginger and garlic to pan, cook for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula. Stir-fry the mixture just until the beef loses its pinkness.
- Drain off all the excess fat from the pan. Stir the reserved sauce once more, and add it to the meat. Cook the mixture, stirring it, for a few minutes, until the sauce thickens.
- Fold in the reserved beans, heat for one minutes and serve with rice.