Preheat oven to 400 degrees F (200 degrees C).
Using a spoon, peel the Fresh Ginger (0.25 ounce). Mince and set aside.
Mince the Garlic (1 clove) and set aside.
Cut the Scallion (2 stalk) thinly at a diagonal angle and set aside for garnish.
Trim the ends off of the Green Beans (2 bunch) and slice in half at a diagonal; set aside.
In a small bowl, combine the ginger, garlic, Tamari Soy Sauce (1/4 cup), Sambal (2 teaspoon), Rice Vinegar (2 teaspoon), and Sweet Soy Sauce (1/4 cup). Stir to combine; hold.
Pat the Beef Tenderloin (8 ounce) dry with paper towels and season both sides with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Heat olive the Olive Oil (2 teaspoon) in a medium sauté pan over medium-high heat. Sear the beef tenderloin for 3 minutes. Turn over and sear for 3 minutes more; remove from heat.
Place steaks on the foil-lined sheet pan and roast in the oven for 6 to 7 minutes.
Let the steak rest for 2 minutes.
Meanwhile, heat a large sauté pan over high heat. Add Olive Oil (1 teaspoon) to the pan, and when hot, add the green beans and sauté for 2 minutes.
Add the sauce and cook for 3 minutes, until the sauce coats the green beans.
Slice the beef tenderloin into 1/4 inch slices; set aside.
Divide the green beans evenly between two plates. Arrange the beef tenderloin slices on top of green beans. Garnish with scallions. Serve and enjoy!