Ingredients
- 1 clove garlic (minced)
- 500 gr green beans
- 230 gr flank steak in (cut thin)
- 120 ml sodium beef broth (reduced)
- 60 ml creamy peanut butter
- 45 ml wine vinegar (red)
- 45 ml soy sauce (light)
- 16 gr ginger (grated fresh)
- 12 gr peanuts (chopped)
- 10 ml oil
- 10 ml dark asian sesame oil
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.
