Name: Teriyaki Stir-Fried Beef with Green Beans and Shiitakes for Two
Total time: 55 min
Yield: Serves 2 as a main dish with rice
Cuisine: Asian, Asia
Ingredients: 2 tablespoons soy sauce; 1 tablespoon sugar plus an additional 1/2 teaspoon; 6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices; 1/4 cup low-sodium chicken broth; 1 1/2 teaspoons mirin; 1/8 teaspoon red pepper flakes; 1/2 teaspoon cornstarch; 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon); 1 1/2 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 1/2-inch pieces, white and light green pieces quartered lengthwise

Teriyaki Stir-Fried Beef with Green Beans and Shiitakes for Two

Published on September 20, 2007

Time

55 minutes

Yield

Serves 2 as a main dish with rice

Teriyaki Stir-Fried Beef with Green Beans and Shiitakes

Ingredients

2 tablespoons soy sauce1 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 broth1 ½ teaspoons mirin⅛ teaspoon red pepper flakes½ teaspoon cornstarch1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)1 ½ teaspoons minced fresh ginger1 tablespoon vegetable oil4 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces6 ounces green beans, ends trimmed and halved2 tablespoons water1 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.