Place the sliced flank steak in a medium bowl. Add the remaining beef marinade ingredients and use your hands to mix well so that all the meat is coated evenly. Cover the bowl, and refrigerate for at least 30 minutes.
In a small bowl, mix together all stir fry sauce ingredients, set aside.
For the green beans, heat a wok or large fry pan over high heat. Add 3 tbsp of oil to the pan and allow it to heat up for a minute. Wet your finger tips and flick some water into the pan, if the oil sizzles, it's ready. Add the green beans and cook 4-6 minutes, using tongs to toss around until they begin to blister and look toasty.
Using tongs, remove green bean to a medium bowl and immediately toss with 2 cloves of fresh minced garlic and the chili oil. Set aside.
Add another tablespoon of oil to the wok and return to high heat. Place the strips of beef into the pan, trying to separate and break apart any pieces stuck together. Allow to cook on side for 2 minutes and then stir the beef to flip. Continue to cook another 2-3 minutes, until no pink remains.
Once cooked through, reduce the heat to medium and pour in the small bowl of stir sauce ingredients. Allow to simmer for 2 minutes. Add the green beens to the pan and toss together. Cook for 1 more minute until heated through.
Serve over white rice.
