Teriyaki Stir-Fried Beef with Green Beans & Shiitake Mushrooms

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Ingredients

  • 1 lb flank steak, trimmed and cut to 2 inch wide strips with grain, then sliced against the grain into 1/8 inch thick slices
  • 1/4 cup soy sauce
  • 1 teaspoon plus 2 tablespoons sugar
  • 1/2 cup chicken broth
  • 1 tablespoon mirin
  • 1 teaspoon cornstarch
  • 1/4 teaspoon red pepper flakes
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons vegetable oil
  • 8 oz shiitake mushrooms, stemmed and cut into 1 inch pieces
  • 12 oz green beans, trimmed and halved
  • 1/4 cup water
  • 3 scallions, cut into 1 1/2 inch pieces, white parts quartered lengthwise

Steps

  1. Toss beef with 2 tablespoons soy sauce and 1 teaspoon sugar in bowl and let sit, stirring occasionally, for at least 10 minutes or up to 1 hour. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, mirin, cornstarch, and pepper flakes in second bowl. In third bowl, combine garlic, ginger and 1 teaspoon oil.
  2. Drain beer, discarding liquid. Heat 1 teaspoon oil in 12 inch nonstick skillet over high heat until just smoking Add half of beef in single layer and cook, without stirring, for 1 minute. Stir beef and cook until browned, 1 to 2 minutes; transfer beef to clean bowl. Repeat with 1 teaspoon oil and remaining beef. Rinse and dry skillet.
  3. Add remaining 1 tablespoon oil to now empty skillet and heat over high heat until just smoking. Add mushrooms and cook until starting to brown, about 2 minutes. Add green beans and cook, stirring often, until spotty brown, 3 to 4 minutes. Add water, cover, and cook until green beans are crisp tender, 2 to 3 minutes
  4. Uncover and push vegetables aside to clear center of skillet. Add garlic ginger mixture to clearing and cook, mashing with spatula until fragrant, 15 to 20 seconds. Stir garlic ginger mixture into vegetables. Stir in beef, along with any accumulated juices and scallions. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until thickened, about 30 seconds. Serve.

Source

“One-Pan Wonders” from Cook’s Country

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