Wash the green beans thoroughly and trim the ends. Cut the green beans on the diagonal into slices approx 2 inches long.
Cut the beef across the grain into very thin strips about 2 inches long.
Chop the garlic, ginger and green onions. In a small bowl, combine the soy sauce(s) and sugar. Set aside.
Heat the wok on medium heat. When there is a slight whiff of smoke, add 2 tablespoons oil, drizzling the oil down the sides of the wok.
When the oil is hot, add the green beans. Stir-fry for 7-10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy (I find 10 minutes works well) Remove the beans from the wok. Heat 2 tablespoons 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 green onions. Stir-fry for a few seconds, then add the dried chili's (or chili paste) and stir-fry for a few more seconds until aromatic.
Add the beef strips to the wok. Sear briefly and then stir-fry until the beef changes color. Splash the beef with the rice wine (or dry sherry) while cooking. Add the green beans and the sauce. Stir in the green onions. Taste and adjust seasoning, adding black pepper to taste and salt if desired. Remove from the heat and add sesame oil if available. Serve hot.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 155 (57%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 30.3mg||9 %|
|Sodium 217.5mg||7 %|
|Potassium 524.7mg||14 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 5.4g|
|Protein 20.4g||29 %|
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Calories per serving: 272
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