#5 / Ginger Beef & Green Bean Stir-Fry

1 cup long-grain white rice

1 lb. flank steak, thinly sliced against the grain

1 Tbsp. cornstarch

3 Tbsp. lower-sodium soy sauce, divided

3 Tbsp. chili-garlic sauce (such as sambal oelek)

1 Tbsp. sesame oil

4 scallions

3 Tbsp. canola oil

1 2-in. piece fresh ginger, peeled and cut into thin matchsticks

12 oz. trimmed green beans

2 Tbsp. toasted sesame seeds

COOK rice according to package directions. Remove from heat and let stand, covered, for 5 minutes. MEANWHILE, toss steak, cornstarch, and 1 tablespoon soy sauce in a medium bowl until steak is evenly coated. Combine chili-garlic sauce, sesame oil, and remaining 2 tablespoons soy sauce in a small bowl. Roughly chop scallion whites and thinly slice dark green scallion tops. HEAT canola oil in a large wok or skillet over high. Add steak mixture in a single layer; cook, undisturbed, for 1 minute. Stir once and cook, undisturbed, for 1 minute. Add ginger and scallion whites; cook, stirring often, until steak is well browned, about 2 minutes.

PUSH steak to sides of pan, creating room in middle, and add beans. Cook, undisturbed, for 1 minute. Continue to cook, stirring occasionally, until beans are barely tender, 3 to 5 minutes. Add soy sauce mixture; cook, stirring often, until steak and vegetables are well coated, about 1 minute. Serve with rice, topped with sliced scallion greens and sesame seeds.

PER SERVING: 531 Calories, 23g Fat (5g Saturated), 70mg Cholesterol, 4g Fiber, 31g Protein, 51g Carbs, 847mg Sodium, 3g Sugar

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