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

Name: Teriyaki Stir-Fried Beef with Green Beans and Shiitakes for Two
Yield: Serves 2 as a main dish with rice
Cuisine: Asian
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

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Appears in Cook's Illustrated November/December 2007

Stir-frying uses high heat to develop deep flavor quickly. Our technique ensures tender beef and perfectly cooked vegetables.

SERVES2 as a main dish with rice

TIME55 minutes

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

WHY THIS RECIPE WORKS

For a stir-fry with well-browned, tender, and savory beef, just follow these guidelines. Start with full-flavored flank steak. Marinate the beef in soy sauce to ensure that each slice is well seasoned. Cook in batches to get the best browni...

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