Beef with String Beans

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

1. 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.
2. Trim the string beans and parboil by plunging briefly into boiling water.
   Drain thoroughly and cut lengthwise into thin slices.
3. Combine the chicken broth, rice wine, sugar, and salt. Set aside.
4. 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.
5. 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.