Tokyo Ginger Beef Sauté with Green Beans and Brown Rice

Name: Tokyo Ginger Beef Sauté with Green Beans and Brown Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: 1.25 pound flank steak (trimmed, sliced thinly against the grain); 1.25 cup brown rice (rinsed); 2.5 cup water; 1 pound green beans (trimmed and halved); 1 cup edamame (frozen shelled, thawed); 2 tablespoon tamari (gluten-free); 1 tablespoon ginger root (peeled and finely grated); 2 tablespoon garlic-infused olive oil; 1 teaspoon sesame oil (toasted); 0.75 teaspoon salt; 0.5 cup green onion (green tops only, sliced)

Tender strips of flank steak and crisp green beans flash-seared with fresh ginger, tamari, and edamame over warm brown rice.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: Japanese
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-FODMAP
High-Protein
Low-Calorie
Low-Saturated-Fat
Low-Sugar
Halal
Kosher

Ingredients

1.25 pound flank steak (trimmed, sliced thinly against the grain)
1.25 cup brown rice (rinsed)
2.5 cup water
1 pound green beans (trimmed and halved)
1 cup edamame (frozen shelled, thawed)
2 tablespoon tamari (gluten-free)
1 tablespoon ginger root (peeled and finely grated)
2 tablespoon garlic-infused olive oil
1 teaspoon sesame oil (toasted)
0.75 teaspoon salt
0.5 cup green onion (green tops only, sliced)

Instructions

Combine rinsed brown rice, water, and 1/4 teaspoon of the salt in a medium pot. Bring to a boil, cover tightly, reduce heat to low, and cook for 25 minutes until water is absorbed; let rest covered off heat.
In a small bowl, whisk together gluten-free tamari, grated fresh ginger, toasted sesame oil, and 1/4 teaspoon of the salt to create the seasoning sauce.
Heat 1 tablespoon of garlic-infused olive oil in a large skillet or wok over high heat. Add the sliced flank steak and remaining 1/4 teaspoon salt, stir-frying for 3 to 4 minutes until browned and cooked through. Transfer beef to a plate.
Add the remaining 1 tablespoon of garlic-infused olive oil to the skillet over medium-high heat. Add green beans and shelled edamame with 2 tablespoons of water. Cover and steam for 3 minutes, then uncover and sauté for 2 minutes until green beans are tender-crisp.
Return the beef and any rested juices to the skillet, pour in the tamari ginger sauce, and toss continuously for 1 to 2 minutes until everything is evenly glazed and heated through.
Portion the warm brown rice into bowls, top with the ginger beef and vegetable stir-fry, and sprinkle with sliced scallion greens.

Notes

Slicing flank steak thinly across the grain ensures maximum tenderness in a quick sauté.

Nutrition (per serving)

Calories: 426
Protein: 31.7 g
Carbohydrates: 40.7 g
Fat: 15.6 g
Fiber: 2.7 g
Sodium: 1068 mg
Saturated Fat: 3.7 g
Sugar: 1.3 g
Cholesterol: 76 mg