Egg-Free Gluten-Free Beef and Green Bean Stir-Fry

Ingredients

• about 450 g Beef sirloin
• about 450 g Green beans
• 3 tbsp Gluten-free soy sauce (tamari)
• 1 tbsp Sesame oil
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tbsp Cornstarch
• 1 tsp Brown sugar
• 1 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g Beef sirloin thinly against the grain into pieces about 0.635 cm thick. In a medium bowl, combine the sliced beef sirloin with 1 tbsp of the 3 tbsp Gluten-free soy sauce (tamari), the 1 tbsp Cornstarch, and the 1 tbsp Sesame oil. Mix well to coat the beef and let it marinate for 15 minutes.
2. 2Trim the ends off the about 450 g Green beans. Mince the 3 cloves Garlic and grate the 2.54 cm Ginger.
3. 3Heat the 1 tbsp Vegetable oil in a wok or large skillet over high heat until it shimmers, around 204.4°C (200°C). Add the marinated beef in a single layer, working in batches if necessary to avoid crowding the pan. Stir-fry the beef for 2-3 minutes, until browned on all sides. Remove the beef from the wok and set aside.
4. 4Add the trimmed about 450 g Green beans to the hot wok. Stir-fry for 5 minutes, until the green beans are tender-crisp and bright green. Add the minced 3 cloves Garlic and grated 2.54 cm Ginger to the wok and stir-fry for 1 minute more until fragrant.
5. 5Return the browned beef to the wok with the green beans. Add the remaining 2 tbsp of the 3 tbsp Gluten-free soy sauce (tamari) and the 1 tsp Brown sugar. Stir-fry for 1-2 minutes, until everything is well combined and heated through.
6. 6Serve the beef and green bean stir-fry hot, perhaps with rice.

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