Top and tail the green beans and rinse under cold water. Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides then cook ginger stirring until golden about 3 minutes.
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Bring 3 cups water to a boil in a large saucepan over medium-high heat.
. First blanch the beans and shock them in an ice bath. Add green beans and cook 4 to 6 minutes or until crisp-tender. Mix up the orange honey glaze.
In a large bowl combine the first five ingredients. Cut against the grain for a more tender cut. Bake uncovered at 400 for 16-20 minutes or until beans are crisp-tender stirring occasionally.
Cover and steam 5 minutes until the green beans are tender crisp. Step one and two can be done a couple days ahead Sauté the shallot and ginger in a skillet. Stir in green beans and stock and cook stirring often until liquid is almost completely evaporated about 3 to 6 minutes.
Trim the beans. Baking pan coated with cooking spray. Arrange beans over vegetable steamer and place over boiling water.
Cook 4 minutes until green beans begin to soften and brown stirring occasionally. Drain beans again and pat dry. Peel ginger and halve crosswise then thinly slice lengthwise and cut into very thin matchsticks.
Transfer to a 15x10x1-in. Add ginger and sauté until softened and fragrant about 30 seconds. When ready to cook heat 2 tablespoons oil in a wide skillet over high heat.
Stir in bouillon cube until dissolved. Drain the beans and transfer them to the ice water to cool. Heat 1 teaspoons olive oil in a large sauté pan over medium heat.
Tip the beans and greens into a warm serving bowl and pour over the dressing. Remove green beans from pan and set aside. Cut tri-tip into 14 inch strips.
In a large pot boil the green beans for 3-4 minutes until tender-crisp. Add beans and cook stirring until just heated through about 2 minutes. Add the beans and cook until just tender 2 to 3 minutes.
Drain beans and set aside. Toss beef with garlic. Heat vegetable oil over low.
Add half the beans half the ginger and half the garlic and cook stirring and tossing constantly until beans are. If using yard-long beans cut them into shorter lengths Bring a large pot of water to a boil. Fill a large bowl with ice water.
Drain and cool under cold. Then immediately place the green beans into a large bowl with ice and cold water ice bath. Remove from heat and add zest and salt tossing to combine.
Clean and trim green beans. Steam the beans over boiling water for 5 minutes until slightly cooked then add the greens and steam for 3 minutes to gently wilted but not cooked through. In a large pot of boiling salted water cook the beans until crisp-tender about 4 minutes.
Add green beans and season with 18 teaspoons salt and 18 tsp pepper.
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