500g steam- green beans.
600g skirt steak, trimmed and halved crosswise.
500g small potatoes.
1 teaspoon minced fresh ginger.
1/3 cup thinly sliced scallions.
2 tablespoons vegetable oil.
1/4 teaspoon salt.
1/4 teaspoon black pepper.
1 tablespoon rice wine vinegar.
1 teaspoon sugar.
1/2 teaspoon toasted sesame oil.
Put the small potatoes in a pan with poiled water and let it poile for 10 min.
Heat a grill pan over medium-high heat.
Coat with cooking spray or line with foil; season steak with salt and pepper and cook 2 to 3 minutes a side or until desired degree of doneness.
Transfer to a cutting board to rest.
While steak is cooking, combine vinegar, ginger, sugar and sesame oil in a small bowl.
Whisk in vegetable oil.
Cut potatoes in half, then cut steak into 1/4-inch slices.
Divide potatoes, steak and beans among four plates; drizzle with dressing.
Sprinkle scallions over steak .