Description
Don’t miss out on good take out while on Whole30! This Whole30 compliant beef and blistered green beans tastes better than any takeout with fresh beans and thinly sliced flank steak.
Ingredients
Units
Scale
- 1 pound Fresh Green Beans, ends cut, and long beans cut in half
- 1 – 1 1/2 pounds Beef Flank Steak, cut against grain into 1/4″ thick slices
- Salt and Pepper
- 5–6 Cloves Garlic, minced
- 1 Tbsp Fresh Grated Ginger
- 2–3 Tbsp Whole30 Compliant Oil, or Vegetable Oil
- 4 Green Onions, sliced diagonally
- 2–3 Tbsp Coconut Aminos, or Soy Sauce
- 4 Prunes, chopped
- 2–3 Tbsp Mild or Spicy Harissa Sauce
- Sesame Seeds for topping
Instructions
- In a skillet, heat 2 tablespoons of oil over medium high heat. When the oil is heated, cook the green beans, stirring occasionally for about 8 minutes, so the green beans begin to blister and brown in spots. Remove them from the skillet and set aside on a plate.
- Sprinkle the beef slices with salt and pepper. Add the remaining oil into the skillet. Working with half the beef at a time, sear the flank steak, ensuring that it browns on both sides. Don’t stir too frequently, to ensure it browns, instead of steams. About 3-4 minutes before working on the next batch.
- Ensure the skillet is heated again properly before adding in the second batch of meat. When the meat is cooked, add it back into the skillet. Stir in the garlic, ginger, green onions, coconut aminos (or soy sauce if using), chopped prunes, and harissa.
- Add in the green beans and stir the whole mixture together to ensure it is heated completely. Sprinkle with sesame seeds and serve.