1 pound flank or sirloin steak
1 tablespoon soy sauce
1 green onion, cut into 1-inch pieces
1 tablespoon cornstarch
1 cup string beans
¼ cup chicken stock or broth
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
¼ teaspoon salt
3 tablespoons oil for stir-frying
1 clove garlic, minced
¼ teaspoon chili paste with garlic
1 teaspoon cornstarch
4 teaspoons water
- Cut the beef across the grain into thin slices, about 1½ inches long. Add the
soy sauce, green onion, and cornstarch, using your fingers to mix in the
cornstarch. Marinate the beef for 30 minutes. - Trim the string beans and parboil by plunging briefly into boiling water.
Drain thoroughly and cut lengthwise into thin slices. - Combine the chicken broth, rice wine, sugar, and salt. Set aside.
- Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the
beef. Stir-fry until it changes color and is nearly cooked. Remove and set
aside. - Add 1 tablespoon oil. When oil is hot, add the garlic and the chili paste with
garlic. Stir-fry briefly until aromatic. Add the string beans. Stir-fry for 3–4
minutes. Push the string beans up to the side of the wok and add the sauce
in the middle. Bring to a boil. Mix the cornstarch and water and add to the
sauce, stirring quickly to thicken. Add the beef. Mix everything through and
cook on medium heat for a few more minutes until the beef is cooked.