Ingredients

Marinade:

1/2 cup lite soy sauce

2 T. sesame oil

2 T. rice vinegar

1/4 Cup packed light brown sugar

2 t. minced fresh ginger

1 t. red pepper flakes

2 T. oyster sauce

1 t. cornstarch blended with 1 T. water

Flank Steak and Beans

1 1/4 lb. flank steat

1 1/2 lb. greeen beans

1 red pepper, seeded and slicced

3/4 cup cashews

4 servings jasmine rice

Preparation

  1. Marinade: In a bowl, stir soy sauce, sesame oil, rice vinegar, brown sugar, ginger, red pepper flakes and oyster sauce.
  2. Steak and Beans: Place steak in large resealable plastic bag; add half of the marinade; reserve remaining half. Refrigerate for at least 2 hours.
  3. Prepare Grill (or could be broiled) and jasmine rice
  4. In a medium sized skillet cook beans and water covered over medium high heat for five minutes. (put about 1/2 inch of water in pan, bring to a boil and add beans). Remove cover and add pepper cook for five minutes.
  5. Meanwhile, remove steak and grill for 4 minutes per side or until instant read thermometer reads 155 degrees. Place on cutting board, cover with foil and allow to rest. 6.Stir cornstarch mixture into reserved marinade; add to beans along with cashews and cook 2 -3 minutes until thickened. (One might want to remove some of the water before adding sauce) Slice steak and serve with green beans and jasmine rice