| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Asian | All newly t, Beef | 6 | Servings |
INGREDIENTS
| 1 | lb | Green beans; trimmed and left whole |
| 1 | 14-oz flank steak; cut in thin strips | |
| 1 | tb | Grated fresh ginger |
| 1 | Clove garlic; minced | |
| 2 | ts | Oil |
| 1/2 | c | Reduced sodium beef broth |
| 1/4 | c | Creamy peanut butter |
| 3 | tb | Red-wine vinegar |
| 3 | tb | Light soy sauce |
| 2 | ts | Dark Asian sesame oil |
| 1 | tb | Chopped peanuts |
INSTRUCTIONS
Cook beans in large pot boiling water until tender, about 6 minutes; drain. Stir fry beef, ginger and garlic in hot oil in skillet 3 to 5 minutes. Whisk broth, peanut butter, vinegar, soy and sesame oil in small bowl. Add to beef; cook until mixture boils and thickens slightly. Add beans; heat. Transfer to platter; sprinkle with peanuts. Serve. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #682 by L979@aol.com on Jul 21, 1997
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