Wash hands with soap and water. Wash, remove root ends, and slice green onions, separating the white bottoms and the green tops. Wash and dry the oranges. Zest and juice one orange into a small bowl, and slice the other two into wedges.

To the bowl of juice and zest, add the cornstarch, soy sauce (or coconut aminos if gluten or soy free), and sesame seeds (if desired).

Cook rice in a rice cooker or using the video.

In a covered medium saucepan, cook green beans in a small amount of boiling water over high heat for 5 to 7 minutes or until bright green and crisp-tender. Drain; set aside.

Add a little oil to a large saucepan over medium-high heat. Add the white bottoms of the green onions and the ginger and garlic; cook and stir for 1 minute (watch carefully and be careful not to burn the garlic). Add the pre-cooked green beans; cook and stir for 2 minutes. Remove vegetables from the skillet to a bowl and keep warm.

Add the beef to the skillet; cook and stir for about 3 minutes or until desired doneness. Remove from the skillet.

Add the sauce to the skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Return meat and vegetables to the skillet. Heat through, stirring to coat all ingredients with sauce.

Serve beef and green beans over rice, topped with green onions, with orange slices on the side. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.