Ingredients
- 2 tsp. olive oil*
- 1 tsp. garlic*
- 1 1/2 tsp. ginger, grated
- 12 oz. tri-tip steak
- 3/8 tsp. salt*
- 1/4 tsp. black pepper*
- 1 1/2 tsp. soy sauce*
- 1 tsp. rice wine vinegar or white wine vinegar*
- 2 cups green beans
- 2 tsp. sesame seeds (optional)
- 2 cups Hinode 2 minute brown rice
- *common pantry item
Instructions
- Clean and trim green beans.
- Heat 1 tsp. olive oil in a large sauté pan over medium heat. Add green beans and season with 1/8 tsp. salt and 1/8 tsp pepper. Cook 4 minutes until green beans begin to soften and brown, stirring occasionally. Remove green beans from pan and set aside.
- Cut tri-tip into 1/4 inch strips. Cut against the grain for a more tender cut. Toss beef with garlic, ginger and remaining salt and pepper.
- Add 1 tsp. olive oil to pan, and heat over high heat. Add beef to hot pan and allow to cook for 1 minute. Stir and cook an additional 30 seconds.
- Continue stirring, add green beans, soy sauce and rice wine vinegar. Toss and cook for an additional minute until heated through.
- Heat rice according to package instructions. Serve beef over rice and garnish with sesame seeds (optional).