Teriyaki Stir-Fried Beef with Green Beans and Shiitakes
By America's Test KitchenPublished on August 26, 2013
Time
1 hour
Yield
Serves 4 as a main dish with rice
Ingredients
4 tablespoons soy sauce 2 tablespoons sugar plus an additional 1 teaspoon12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices½ cup low-sodium chicken broth 1 tablespoon mirin ¼ teaspoon red pepper flakes 1 teaspoon cornstarch 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)1 tablespoon minced fresh ginger 2 tablespoons vegetable oil 8 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces12 ounces green beans, ends trimmed and halved¼ cup water 3 scallions, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Before You Begin
You can substitute 1 tablespoon of white wine or sake mixed with 1 teaspoon of sugar for the mirin.
Instructions
- Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, mirin, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
- Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 3 to 4 minutes. Add water and cover pan; continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover skillet and push vegetables to sides to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.
Time
1 hourYield
Serves 4 as a main dish with riceIngredients
4 tablespoons soy sauce
2 tablespoons sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
½ cup low-sodium chicken broth
1 tablespoon mirin
¼ teaspoon red pepper flakes
1 teaspoon cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces
12 ounces green beans, ends trimmed and halved
¼ cup water
3 scallions, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Test Kitchen Techniques
Ingredients
4 tablespoons soy sauce
2 tablespoons sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
½ cup low-sodium chicken broth
1 tablespoon mirin
¼ teaspoon red pepper flakes
1 teaspoon cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces
12 ounces green beans, ends trimmed and halved
¼ cup water
3 scallions, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Test Kitchen Techniques
Ingredients
4 tablespoons soy sauce
2 tablespoons sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
½ cup low-sodium chicken broth
1 tablespoon mirin
¼ teaspoon red pepper flakes
1 teaspoon cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces
12 ounces green beans, ends trimmed and halved
¼ cup water
3 scallions, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Test Kitchen Techniques
Why This Recipe Works
For a stir-fry with well-browned, tender, and savory beef, just follow these guidelines. Start with full-flavored flank steak. Marinate the beef in soy sauce to ensure that each slice is well seasoned. Use a large skillet and cook in batches to get the best browning. Add aromatics such as ginger and garlic at the last minute to prevent them from scorching.
Before You Begin
You can substitute 1 tablespoon of white wine or sake mixed with 1 teaspoon of sugar for the mirin.
Instructions
- Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, mirin, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
- Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 3 to 4 minutes. Add water and cover pan; continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover skillet and push vegetables to sides to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.
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