Teriyaki Stir-Fried Beef with Green Beans & Shiitakes

Makes 4 as a main dish with rice

Beth O'Donnell

Don’t skip this recipe! It is easy and DELICIOUS! Cook’s Illustrated is the best magazine ever!

ingredients

4 tablespoons of soy sauce (I use low-sodium)
1 teaspoon plus 2 tablespoons of sugar
12 ounces of flank steak, cut into 2-inch-wide strips with grain, then sliced across the grain into 1/8-inch-thick slices
1/2 cup low sodium chicken broth
1 tablespoon of mirin
1/4 teaspoon red pepper flakes
1 teaspoon cornstarch
3 medium garlic cloves, 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 of fresh green beans, ends trimmed and halved
1/4 cup of water
3 scallions, cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise.
12-inch non stick skillet or wok with a tight fitting lid.

directions

1
1. Combine 2 tablespoons of soy sauce and 1 teaspoon of 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 a small bowl.
2
2. Drain beef and discard liquid. Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking.
3
- Cooking Note: Cooking the meat in one large batch causes it to steam in its own liquid. The meat will be chewy, dry, and gray. Cooking the meat in TWO smaller batches allows it to brown quickly without drying our or becoming tough. THIS IS IMPORTANT.
4
Add half of the beef in a single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to a clean bowl. Heat 1 tsp of oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
5
3. 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 zest garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 30 seconds. Combine zest garlic mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.

notes

If you can't find Mirin: Substitute 1 tbsp white wine or sake mixed with 1 tsp of sugar. You should be able to find Mirin in the same grocery store aisle as soy sauce. It is a rice vinegar.

Source: Beth O'Donnell