Teriyaki Stir-Fried Beef with Green Beans and Shiitakes for Two
By America's Test KitchenPublished on September 20, 2007
Time
55 minutes
Yield
Serves 2 as a main dish with rice
Ingredients
2 tablespoons soy sauce 1 tablespoon sugar plus an additional ½ teaspoon6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices¼ cup low-sodium chicken broth 1 ½ teaspoons mirin ⅛ teaspoon red pepper flakes ½ teaspoon cornstarch 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)1 ½ teaspoons minced fresh ginger 1 tablespoon vegetable oil 4 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces6 ounces green beans, ends trimmed and halved2 tablespoons water 1 scallion, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Before You Begin
You can substitute 1 1/2 teaspoons of white wine or sake mixed with 1/2 teaspoon of sugar for the mirin.
Instructions
- Combine 1 tablespoon soy sauce and 1/2 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 soy sauce, remaining sugar, broth, mirin, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1/2 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 10-inch nonstick skillet over high heat until just smoking. Add 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. Rinse skillet and dry with paper towels.
- Add remaining 1 1/2 teaspoons 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, 2 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
55 minutesYield
Serves 2 as a main dish with riceIngredients
2 tablespoons soy sauce
1 tablespoon sugar plus an additional ½ teaspoon
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
¼ cup low-sodium chicken broth
1 ½ teaspoons mirin
⅛ teaspoon red pepper flakes
½ teaspoon cornstarch
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons minced fresh ginger
1 tablespoon vegetable oil
4 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces
6 ounces green beans, ends trimmed and halved
2 tablespoons water
1 scallion, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Ingredients
2 tablespoons soy sauce
1 tablespoon sugar plus an additional ½ teaspoon
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
¼ cup low-sodium chicken broth
1 ½ teaspoons mirin
⅛ teaspoon red pepper flakes
½ teaspoon cornstarch
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons minced fresh ginger
1 tablespoon vegetable oil
4 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces
6 ounces green beans, ends trimmed and halved
2 tablespoons water
1 scallion, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Ingredients
2 tablespoons soy sauce
1 tablespoon sugar plus an additional ½ teaspoon
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
¼ cup low-sodium chicken broth
1 ½ teaspoons mirin
⅛ teaspoon red pepper flakes
½ teaspoon cornstarch
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons minced fresh ginger
1 tablespoon vegetable oil
4 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces
6 ounces green beans, ends trimmed and halved
2 tablespoons water
1 scallion, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
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. 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 1/2 teaspoons of white wine or sake mixed with 1/2 teaspoon of sugar for the mirin.
Instructions
- Combine 1 tablespoon soy sauce and 1/2 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 soy sauce, remaining sugar, broth, mirin, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1/2 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 10-inch nonstick skillet over high heat until just smoking. Add 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. Rinse skillet and dry with paper towels.
- Add remaining 1 1/2 teaspoons 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, 2 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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