Espresso and Lime

0 In a small dish, combined 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 2 tablespoons of tomato paste, 2 tablespoons of ketsup, 2 tablespoons of honey and a teaspoon of sesame oil and set aside for now
1 Bring a large pot of water to a boil
2 Boil your trimmed green beans for 5 minutes, drain and set aside for now
3 Slice your sirloin into long thin strips 
4 In a large bowl, whisk a large egg and add the sirloin and mix until the sirloin is fully coated
5 Add 1/3 cup of cornstarch and a pinch of salt and black pepper and toss until all of the strips are coated
6 Place a large skillet or wok over medium to medium high and add a thin layer of a neutral oil
7 Once the oil is warm, carefully drop individual strips of the coated sirloin into the oil (only add about half of the sirloin to avoid overcrowding the oil)
8 Fry the sirloin for about 3 minutes or until deeply golden and crispy
9 Transfer the crispy sirloin onto a paper towel lined plate and repeat the same process with the remaining sirloin
10 Once all of the sirloin is cooked, reduce the heat to medium, discard any bits from the skillet and add a tablespoon of oil
11 Quickly sauté the finely minced garlic and ginger for about 60 seconds while stirring consistently
12 Add the sauce mixture and mix to combine with the garlic and ginger
13 Add the crispy beef and green beans, toss to combine and let it cook until the sirloin and green beans are warmed through
14 Garnish with sesame seeds and enjoy!