From America's Test Kitchen Season 9: Let's Do Chinese
More often than not, beef and vegetable stir-fries consist of chewy, gray beef, surrounded by unevenly cooked vegetables, smothered in a gloppy sauce. We wanted browned, tender beef and crisp-tender vegetables coated in deep-flavored, silky sauces. We chose flank steak for the best texture and flavor. We thinly sliced and marinated the steak in soy sauce and sugar and cooked it over high heat to achieve a good sear. We cooked the vegetables in batches for best texture. For one stir-fry, we paired the beef with green beans, shiitakes, and a teriyaki sauce. Next, we combined the beef with a tangerine sauce, snow peas, and onion. The sauces were lightly thickened with just 1 teaspoon of cornstarch, so they clung to the beef and vegetables but were not overly thick.
Serves 4 as a main dish with rice
You can substitute 1 tablespoon white wine or sake mixed with 1 teaspoon sugar for the mirin.