Stir-Fried Beef with Green Beans and Water Chestnuts
By America's Test KitchenPublished on October 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
To prepare the flank steak, slice the meat with the grain into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices.
Instructions
- Whisk oyster sauce, broth, vinegar, and pepper flakes in bowl. Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking. Cook half of steak until browned, about 1 minute per side. Transfer to bowl and repeat with additional 2 teaspoons oil and remaining steak.
- Heat remaining 2 teaspoons oil in empty skillet until just smoking. Cook beans and water chestnuts, covered, stirring occasionally, until beans are bright green and just tender, about 3 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Return steak and any accumulated juices to pan. Add oyster sauce mixture and cook until thickened, about 1 minute. Serve.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
A stir-fry recipe is a welcome weeknight meal because it takes just minutes to cook. Our stir-fried beef recipe includes crunchy green beans and water chestnuts, which pair perfectly with tender flank steak. Stir-frying is very quick and demands a cook’s complete attention for the best results. Because of this, we made sure to have all the ingredients properly prepared and near the stovetop before beginning cooking. Freezing the beef for 15 minutes allowed the meat to firm up enough to slice thinly. We used a nonstick skillet in our Stir-Fried Beef with Green Beans and Water Chestnuts recipe, which puts more surface area in direct contact with the burner for faster cooking and more even heating than a traditional wok. We made sure the pan was properly preheated (the pan is ready when the oil is just smoking) and that the ingredients were spread evenly across the pan. The food should cook quickly, not steam.
Before You Begin
To prepare the flank steak, slice the meat with the grain into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices.
Instructions
- Whisk oyster sauce, broth, vinegar, and pepper flakes in bowl. Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking. Cook half of steak until browned, about 1 minute per side. Transfer to bowl and repeat with additional 2 teaspoons oil and remaining steak.
- Heat remaining 2 teaspoons oil in empty skillet until just smoking. Cook beans and water chestnuts, covered, stirring occasionally, until beans are bright green and just tender, about 3 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Return steak and any accumulated juices to pan. Add oyster sauce mixture and cook until thickened, about 1 minute. Serve.
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