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The weather here has suddenly plunged from 80 degrees two weeks ago to practically freezing. The first frost means the last of many vegetables at local farms, and last week we got the final batch of fresh green beans in our CSA bag. I discovered during our sushi experiment that my toddler loves sesame seeds, so that was the inspiration for this fast and easy Sesame Beef Stir-Fry. Perfect served with leftover sushi rice, or any rice or grain you have on hand.

Recipe: Sesame Beef Stir-Fry

Ingredients:

1 1/2 – 2 lb. flank steak, sliced into 1/2 inch thick slices

Marinade:

• 2 T honey
• 1 T rice wine vinegar
• 4 cloves garlic
• 1/4 t dried ginger
• 1/4 t black pepper
• 1/2 t salt
• 1/4 c low-sodium soy sauce

Sitr-Fry:

• 1 T canola oil
• 3 cloves garlic, finely chopped
• 1 lb. green beans, ends trimmed
• 6 radishes, thinly sliced
• 1/4 t chili garlic sauce (more to taste)
• 1 t toasted sesame oil
• 1 T sesame seeds

Instructions: Whisk together marinade ingredients and pour over flank steak in shallow baking dish. Cover and refrigerate for at least 20 minutes. Heat wok or large saute pan over medium high heat. Add oil, then cook beef slices until beginning to brown, about 3 minutes. Remove to a plate or bowl and cover to keep warm. Add garlic and radishes, cook 2 minutes, until radishes soften. Add green beans and cook 2 minutes more. Return beef to pan and stir in chili sauce, sesame oil and sesame seeds and remove from heat. NOTE: For heat sensitive younger eaters, you may wish to separate their portion before adding the chili sauce. Makes 4 servings. Enjoy!