Teriyaki Stir-Fried Beef with Green Beans and Shiitakes

Name: Teriyaki Stir-Fried Beef with Green Beans and Shiitakes
Cuisine: Asia, Asian
Ingredients: 4 tablespoons, soy sauce; 2 tablespoons, 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; 1/2 cup, low-sodium chicken broth; 1 tablespoon, mirin; 1/4 teaspoon, red pepper flakes; 1 teaspoon, cornstarch; 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 1 tablespoon, minced fresh ginger; 2 tablespoons, vegetable oil; 8 ounces, shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces; 12 ounces, green beans, ends trimmed and halved; 1/4 cup, water; 3 , scallions, cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise

Main Courses
Asia
Asian
Fruits & Vegetables
Meat
Vegetables
Beef
Weeknight

Appears in Cook's Illustrated November/December 2007, America's Test Kitchen TV

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

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES 4 as a main dish with rice

TIME 1 hour

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

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