Flash Skillet Beef and Green Beans with Lemon Tahini

Instructions

1. 1

   In a small bowl, whisk together the tahini, lemon juice, water, half of the cumin, a pinch of salt, and black pepper until smooth. Set aside.

2. 2

   Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and, once hot, add the green beans and 2 tablespoons water. Cook for 4 minutes, stirring, until tender-crisp. Transfer to a plate.

3. 3

   In the same skillet, add the remaining tablespoon of olive oil. Add the red onion and cook for 2 minutes until it starts to soften. Stir in the garlic and cook for 30 seconds more.

4. 4

   Season the beef strips with the remaining cumin, smoked paprika, salt, and black pepper. Add them to the skillet and stir-fry for 3 to 4 minutes, stirring, until browned and cooked to your liking.

5. 5

   Return the green beans to the skillet, add the red pepper flakes if using, and toss for 1 minute to combine the flavors.

6. 6

   Remove from the heat and drizzle the lemon tahini sauce over the top or serve it on the side. Finish with the chopped fresh parsley and serve immediately.

7. 7

   If you prefer to keep the dish warm before serving, place it for 2 to 3 minutes in an oven preheated to 200°F (95°C), without letting the sauce boil.