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Ginger Beef & Green Beans

Inspired by Asian cooking, but cheaper than takeout, this tri-tip, green bean, sesame seed, ginger and rice dish is perfectly balanced between tangy, savory, and sweet flavors.

10 minutes
10 minutes


  • 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


  1. Clean and trim green beans.
  2. 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.
  3. 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.
  4. 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.
  5. Continue stirring, add green beans, soy sauce and rice wine vinegar. Toss and cook for an additional minute until heated through.
  6. Heat rice according to package instructions. Serve beef over rice and garnish with sesame seeds (optional).
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