Ginger Soy Beef with Green Beans & Herbs

This easy weeknight dinner is one of my families favorites, and our go to way to cook with ground beef. My son request this weekly! It is an adaptation of one of Carla Lalli Music’s recipe and her technique gives such good browning and all of those good crispy bits everyone loves! I love to use Trader Joes frozen Haricot Vert, but you can use any vegetable you want (you may have to adjust cooking time some) - sugar snap peas, broccoli, or just keep it simple with just the beef. I also use the frozen garlic and ginger cubes to keep things even easier on a busy weeknight!

1 shallot, minced
2 limes
1/4 cup soy sauce
1 tablespoon sriracha hot sauce
1 tablespoon fish sauce
1 tablespoon avocado oil
1.5 lb. ground beef (85% / 15%)
Kosher Salt
1 tablespoon fresh ginger, minced
6 cloves of garlic, minced
2 cups of frozen haricot vert (thin green beans) - you can also use fresh
1 bunch of cilantro, stems and leaves, thinly sliced
Rice or Lettuce Cups for serving

Start by making the sauce: In a small bow combine the shallot, the zest of one lime and juice of two limes (about 1/4 cup), soy sauce, sriracha and fish sauce. Stir to combine and set aside.

Place a large cast iron skillet over high heat and let the pan heat up for about two minutes. Pour avocado oil into the pan, swirl it around and let it heat up and coat the pan. Add ground beef to the pan and smash it down with a spatula so it forms a large patty. Add 1 teaspoon of kosher salt on top and let it cook undisturbed, for five minutes. After five minutes use your spatula to break apart the beef, add the ginger and garlic, and cook another two minutes. Add the green beans and sauce mixture, stir to coat, and cook an additional three minutes, stirring frequently. The sauce will have glazed the beef. Turn off the heat and add 3/4 cup cilantro. Serve over rice or in lettuce cups and garnish with additional cilantro.