Mongolian Beef with Green Beans and Jasmine Rice

Peel and mince the Fresh Ginger (2 1/3 Tbsp) and place in a medium saute pan. Mince the Garlic (2 cloves) and set in the medium saute pan. Slice the Scallions (1 bunch) diagonally; set aside for garnish. Chop the Shallot (1) and set aside. Peel the Carrots (3) and slice thinly at a diagonal angle; set aside.

Trim the ends off the Green Beans (1 1/2 cups) and set aside. Cut the Flank Steak (1 2/3 cups) 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 (2/3 cup) 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 Tbsp) 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 (4 Tbsp) 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.