Pan-Seared Skirt Steak with Sesame Ginger and Green Beans (Chinese)

This is the most flavourful a stir-fry could ever be.

1 lb skirt steak, thinly sliced into ¼" strips
sea salt
black pepper, freshly ground
3 Tbsp. cornstarch
Canola oil
1 lb green beans, trimmed
3 cloves garlic, minced
1 (3") piece ginger, peeled and grated
¼ cup soy sauce
1 Tbsp. rice wine vinegar
3 Tbsp. sugar
2 scallions, chopped
1 Tbsp. sesame seeds

Place beef in a large mixing bowl and pat dry with a paper towels. Season with salt and black pepper, toss with cornstarch until well coated, and set aside.

In a large skillet over medium-high heat, drizzle 1 tsp. oil and cook green beans 1 minute. Add 2 Tbsp. water and cover with a lid to steam for 1 minute more. Transfer green beans to a plate and discard any excess water.

Return skillet to high heat and add 1 Tbsp. oil. When oil is almost smoking, add beef. Stir fry 2-3 minutes until beef is almost cooked through. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar. Stir quickly to coat the beef. Add back green beans, scallions, and sesame seeds. Serve immediately.