Wednesday, March 6, 2013

stir-fried beef with green beans and shiitakes in ginger soy sauce


4 Tbsp. soy sauce
2 Tbsp. sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
½ cup low-sodium chicken broth
1 Tbsp. rice vinegar
¼ tsp. red pepper flakes
1 tsp. cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tbsp.)
1 Tbsp. minced fresh ginger
2 Tbsp. 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 1/2-inch pieces, white and light green pieces quartered lengthwise


1. 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, vinegar, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.
2. 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.
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 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.

* From America's Test Kitchen

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