Ginger Beef with Green Beans & Mushrooms
1.5 lbs thin sliced beef (I used eye of round)
Half of the Szechuan Noodles sauce (see recipe here)
2" knob of ginger, minced
1 pint mushrooms, washed and sliced
1 lb green beans (about half the bag from the Crop Share), rinsed and ends snapped
1 Tbsp chili oil
Noodles or rice for serving, we used rice noodles for gluten-free
In a large bowl, toss the beef, sauce and minced ginger to fully coat the beef. Cover and place in fridge to chill and marinate for at least 1 hour.
Once beef has marinated, remove from fridge and allow to come up to room temp while you prep your mushrooms and green beans.
In a large skillet or wok, heat chili oil over high heat. Once oil is hot, toss in mushrooms and green beans (taking care to watch our for oil splatters) and cook for about 1-2 minutes, continually stirring or tossing with tongs to prevent burning. Then add in your beef and all of the sauce and ginger, and cook until you can no longer see pink on the beef and meat is just slightly browned. It's best to use tongs to help stir and toss at this point. Remove immediately from heat and serve with rice or noodles. We stirred our rice noodles into the skillet and allowed to sit for a few minutes to allow the sauce to flavor the noodles.