Green beans and strips of sirloin steak are stir-fried together in a zesty sauce flavored with lime, lemongrass, ginger, tamari, and Asian fish sauce. Prep the ingredients in advance, so when you're ready to cook, the dish will come together in under 5 minutes. Serve with rice or noodles.
|1/3 cup||tamari or soy sauce|
|2 tablespoons||brown sugar|
|1 tablespoon||finely grated peeled fresh ginger|
|1 tablespoon||Asian fish sauce|
|1||stalk lemongrass, inner core only, finely minced|
|grated zest of 1 lime|
|2 tablespoons||peanut oil|
|1/4 teaspoon||red pepper flakes, or more to taste|
|12 ounces||sirloin strip steak, trimmed of fat and cut into thin (1/8 inch) strips|
|6 ounces||fresh green beans, trimmed, cooked until just crisp tender|
|2 tablespoons||snipped chives|
|1 cup||chopped cocktail peanuts|
Place the tamari, sugar, ginger, fish sauce, lemongrass, and lime zest in a small bowl and whisk to combine. Set aside.
Place the oil and red pepper flakes in a wok or large skillet and heat over medium-high heat until the oil is shimmering. Add the beef slices and stir fry until the meat is browned, about 1 minute. Add the reserved tamari mixture and cook, stirring constantly to coat the meat and reduce the sauce, about 2 minutes. Add the green beans and cook until they are just heated through and the coated with the sauce, 1 to 2 minutes.
Transfer the mixture to a platter and garnish with a sprinkling of chives and peanuts. Serve hot.