Sesame-Ginger Steak

1. In a small saucepan, combine 1¼ cups

water, rice, and ½ teaspoon salt ; bring to a

boil over high heat. Reduce heat to low,

cover, and cook until rice is tender and

water is absorbed, about 15 minutes.

Remove from heat and keep covered until

ready to serve.

2. Peel and finely chop 2 teaspoons each of

ginger and garlic.

Trim ends from green beans, then cut

crosswise into 1-inch pieces.

Pat steak dry and thinly slice into strips.

3. Heat 2 teaspoons oil in a medium skillet

over medium-high. Add green beans and

season with a pinch each of salt and

pepper. Cook, stirring occasionally, until

crisp-tender and browned in spots, 2–3

minutes. Transfer to a plate.

4. Heat 1 tablespoon oil in same skillet over

medium-high. Add steak and cook,

without stirring, until well browned on one

side, about 3 minutes. Stir and continue

cooking until cooked through, about 2

minutes more. Stir in chopped ginger and

garlic; cook until fragrant, about 30

seconds. Add teriyaki sauce and 2

tablespoons water, stirring to coat, about

30 seconds.

5. To skillet with steak, add green beans and

toss to combine. Stir in half of the sesame

seeds. Cook until green beans are warmed

through, about 1 minute. Season to taste

with salt and pepper. Fluff rice with a fork.

Serve sesame-ginger steak and green

beans over rice. Garnish with remaining

sesame seeds. Enjoy!

Extra

Make it spicy and add some Sriracha,

sambal oelek, or chili garlic sauce to the

stir-fry in step 5.