Black Pepper Beef With Green Beans

• 1 lb green beans, ends snapped off and strings removed
• 3/4 lb flank steak, trimmed
• 2 tablespoons dark soy sauce or 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 1 teaspoon sugar
• 2 teaspoons fresh coarse ground black pepper
• 3 tablespoons canola oil
• 1/4 cup water
• 2 slices unpeeled fresh ginger
• 1 medium onion, sliced

1. 1 Snap green beans into halves or thirds to make pieces about 21/2 inches long.
2. 2. Slice steak with the grain into 2-inch-wide strips. Then slice the strips across the grain into 1/8-inch-thick . slices.
3. 3. Whisk together soy sauce, cornstarch, wine, sugar and black pepper in a medium bowl. Add beef and mix well.
4. 4. Heat 1 tablespoon oil in a wok or stir-fry pan over high heat until oil is hot but not smoking. Test by dipping a spatula in the beef mixture and then into the oil; it should sizzle. Add green beans and stir about 1 minute. Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes. Transfer beans and liquid to a shallow dish.
5. 5. Add remaining oil to pan and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. Stir beef mixture and add to pan. Cook, stirring, until beef is no longer pink, about 2 minutes.
6. 6. Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger. Serves 4.

green beans, flank steak, soy sauce, cornstarch, chinese rice wine, sugar, fresh coarse ground black pepper, canola oil, water, fresh ginger, onion

Taken from www.food.com/recipe/black-pepper-beef-with-green-beans-535250 (may not work)