1 pound green beans, trimmed and left whole

1 14 oz. flank steak -- cut in thin strips

1 Tablespoon grated fresh ginger

1 clove garlic -- minced

2 teaspoons oil

1/2 cup reduced sodium beef broth

1/4 cup creamy peanut butter

3 Tablespoons red-wine vinegar

3 Tablespoons light soy sauce

2 teaspoons dark Asian sesame oil

1 Tablespoon chopped peanuts

Cook beans in large pot boiling water until tender, about 6 minutes; drain.

Stir fry beef, ginger and garlic in hot oil in skillet 3 to 5 minutes.

Whisk broth, peanut butter, vinegar, soy and sesame oil in small bowl. Add to beef; cook until mixture boils and thickens slightly. Add beans; heat. Transfer to platter; sprinkle with peanuts. Serve.