Beef Stir Fry

Stir fry is pretty straightforward, right? High heat, aromatics, meat, vegetables, sauce, & you’re done.  Yes, yes, yes, yes, and no. I’ve always been stuck on the sauce part, trying to find a combination that would yield the perfect balance of thick (not syrupy), flavorful (not watery), and sweet (not cloyingly so). This infinitely adaptable recipe creates the best sauce, hands down, I’ve ever made in my own kitchen. I probably rivals most I’ve had in any restaurant as well.

I’ve made it in its original version and with other vegetables.  Between our CSA and my impulsivity at the farmer’s market we’ve had an overflowing vegetable drawer, so I’ve been trying not to buy anything green from the store. So for this stir fry that meant spring onions & bok choy in lieu of the green beans. I did end up buying the shiitakes, as they are my favorite part. Anyone tried the shiitake vendor at the Durham Farmer’s Market? I’ll have to try them next time we’re in the mood for stir fry.

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

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
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

Combine 1 tbsp. soy sauce and 1/2 tsp. 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 tsp. 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 tsp. 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.

From Cook’s Illustrated