1/4 cup corn starch (substitute Tapioca starch for clean ingredients)
5 tablespoons high heat oil
1 tablespoon fresh grated ginger
6 cloves garlic, minced
1/3 cup soy sauce
1/3 cup sugar
3 tablespoons apple cider vinegar
1 teaspoon red pepper flakes
1/2 cup chopped scallions
Preheat the oven to 450ºF, convection if possible. Slice the chuck against the grain into thin slivers. Then toss the strips with starch.
Spread the green beans out on a rimmed baking sheet and drizzle with 3 tablespoons melted oil. Sprinkle with pepper. Roast the green beans for 5 minutes.
Move the green beans to the sides of the pan, and spread the chuck roast slivers across the center in a single layer. Drizzle the steak with 2 tablespoons oil and roast in the oven for 8 minutes.
Meanwhile, whisk the ginger, garlic, soy sauce, sugar, apple cider vinegar, and chili flakes together.
Remove the sheet pan from the oven. Pour the sauce over the top of the steak. Roast again for 7 minutes. Then toss the beef and beans together and sprinkle with chopped scallions.
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