The key to success with stir-frying is having all of your prep done and ready at the stove. When the action starts, you just need to keep things moving in the pan, and have a few bowls to the side to transfer things into.
3/4 lb green beans
3/4 lb flank steak
1 tbsp chopped garlic
1 tbsp chopped ginger
1 cup fresh or frozen corn kernels
1-2 tbsp light soy sauce
1/2 tsp honey
4 tbsp vegetable oil for stir-frying, or as needed
1 teaspoon chili paste, or to taste
1 tablespoon Chinese rice wine
2/3 cup fresh or frozen grated coconut
2 scallions, thinly sliced
freshly ground black pepper
1. Trim the ends of the green beans and cut them on the diagonal into slices approximately 2 inches long. Set aside. Cut the beef across the grain into very thin strips about 2 inches long. Set aside.
2. Chop the garlic, ginger and scallions. In a small bowl, combine the soy sauce and honey. Set aside.
3. Heat a wok on medium heat. Add 2 tbsp oil, drizzling the oil down the sides of the wok. When the oil is hot, add the green beans and stir-fry for 7-10 minutes, until the skin blisters slightly and beans are tender without being mushy. Transfer beans to another bowl and set aside.
4. Heat 2 tbsp oil in the wok on high heat, drizzling the oil down the sides of the wok. When the oil is hot, add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.
5. Add the beef strips to the wok. Sear briefly, and then stir-fry until the beef changes colour. Splash the beef with the rice wine while cooking. Add the green beans, corn and the sauce. Stir in the scallions and coconut. Taste and adjust seasoning, adding black pepper to taste.