My mom saw this on TV and thought I'd like the recipe. I think it was on the Today show. The original recipe is from Sandi Richard's but I've changed it to suit our tastes a bit. I've also made this without the sweet chili sauce and it tasted just fine. Easy, quick recipe using what I normally have on hand.

Ingredients

4 serv.

olive oil↗1 teaspoon
extra-virgin
sesame oil↗1 teaspoon
flank steaks↗1 1⁄2 lbs
trimmed
fresh garlic↗2 teaspoons
fresh ginger↗1 tablespoon
soy sauce↗1⁄4 cup
reduced-sodium
rice vinegar↗1 tablespoon
fish sauce↗2 tablespoons
Thai sweet chili sauce2 tablespoons
hoisin sauce2 tablespoons
sambal oelek (crushed chili paste)↗1⁄2 teaspoon
frozen green beans (I use fresh)↗1 lb
small onion↗1
thinly sliced
cornstarch↗
optional

Step-by-step instructions

1
Heat both oils in a large nonstick fry pan or wok at medium-high. Cut beef into thin short strips, against the grain. Add beef to pan, toss and sauté slightly for 5 minutes.
2
Add sliced onion and green beans, toss. Add garlic and ginger. (I like my beans a little more done. I usually put the cover on to cook them for about 5 more minutes).
3
Reduce heat to medium-low. Add soy sauce, rice vinegar, fish sauce, sweet chili sauce, hoisin sauce and chili paste. Stir to combine.
4
(Add mixture of cornstarch and water if desired to thicken).
5
Serve with rice.

Source: food.com

Original recipe ↗

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