1 lb skirt steak (cut against the grain into very thin strips)
1 teaspoon of light flavoured olive oil or coconut oil
1 lb of trimmed green beans
3 inch piece of ginger (quarter cup peeled and cut into thin strips
4 cloves of garlic
1. Warm the oil over a medium high heat. Add the steak and cook, tossing and turning until browned, about 5 minutes. Remove the meat onto a plate.
2. Add ginger, green beans, and garlic to the juices left in the frying pan. Combine the ingredients, add water and cover with a lid or plate.
3. Cook for 5 minutes on a medium to high heat. Uncover and add the steak and green beans in the pan until the beans are crisp tender for a further 5-7 minutes.
4. Serve immediately by itself or over rice