Peel and mince the Fresh Ginger (0.5 ounce) and place in a medium saute pan. Mince the Garlic (2 clove) and set in the medium saute pan. Slice the Scallion (4) diagonally; set aside for garnish. Chop the Shallot (1) and set aside. Peel the Carrot (3) and slice thinly at a diagonal angle; set aside.
Trim the ends off the Green Beans (6 ounce) and set aside. Cut the Flank Steak (14 ounce) against the grain into 1/4 inch slices and place in a medium bowl.
In a medium saucepan, add 1 cup of water and the Jasmine Rice (4 ounce) and bring to a boil over medium high heat. Stir once, then cover and reduce heat to low and simmer for 10 minutes. Remove from heat, fluff rice and hold until plating.
While the rice is cooking, sprinkle the Corn Starch (2 tablespoon) over the steak and toss until all pieces of the steak are well coated.
In the same medium saute pan as the ginger and garlic add the Tamari Soy Sauce (1/2 cup), 1/2 cup of water and the Brown Sugar (1/4 cup) and bring to a simmer over medium heat, stirring occasionally until sugar dissolves. Bring the sauce to a quick boil, stir and then remove from heat.
Heat a large saute pan over medium high heat. Add 1 tablespoon of olive oil to the pan, and when hot, add the green beans and saute for 3 minutes.
Add the carrots and shallots and cook for 2 more minutes. Transfer all the vegetables to the pan with the sauce and hold.
Heat the same large saute pan you used for the vegetables over medium high heat. Add 1 tablespoon of olive oil and whe hot, add the flank steak in a single layer and sear until browned, 2 minutes. Flip the steak over and cook for 1 more minute.
Now add the sauce with the veggies and only 1/2 the green onions to the large saute pan with the flank steak and stir while cooking for one more minute until everything is heated through and thoroughly combined.
Divide the rice evenly between two plates. Top with the mongolian beef and a little extra sauce if desired. Garnish with the remaining green onions. Have a delicious dinner!