Soy-Glazed Flank Steak with Blistered Green Beans

This Asian steak entrée gets loads of complexity from just a spoonful or two of flavor powerhouses like fresh ginger, peanut oil, and Asian chili paste, like sambal oelek—an Indonesian chile that adds a nice level of heat and a hint of sweetness to the quick stir-fry.

You definitely want to blister those beans, so keep stirring for 5-plus minutes over a very hot burner. Then when it’s time to cook the meat, it’s best to do so in two batches so as to sear the steak instead of steaming it.

Soy-Glazed Flank Steak with Blistered Green Beans

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. fresh green beans
  • 1 lb. beef flank steak
  • 6 cloves garlic, minced
  • 1 Tbsp. minced fresh ginger
  • 2 – 3 Tbsp. peanut oil
  • 4 green onions (white parts only), sliced diagonally
  • 2 Tbsp. sweet rice wine (mirin)
  • 2 Tbsp. soy sauce 
  • 1 tsp. packed brown sugar
  • 1 tsp. Asian chili paste (sambal oelek)
  • Sesame seeds, toasted; hot cooked rice; snipped fresh herbs; chopped green onion (optional)
  • Steamed rice according to package directions

Directions

  1. If desired, trim and cut green beans in half diagonally.
  2. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
  3. In a small bowl combine garlic and ginger.
  4. In an extra-large skillet or wok heat 2 Tbsp. of the oil over medium-high heat. Add green beans; cook and stir 7 to 8 minutes or until blistered and brown in spots. Remove beans and drain on paper towels.
  5. If necessary, add remaining 1 Tbsp. oil to hot skillet. Add garlic mixture; cook and stir 30 seconds.
  6. Add meat, half at a time; cook and stir 3 minutes or until slightly pink in center. Return all of the meat to skillet. Add the next five ingredients (through chili paste); cook and stir 1 minute.
  7. Return beans; cook and stir 2 minutes more or until heated through.
  8. If desired, sprinkle meat mixture with sesame seeds and/or serve with rice sprinkled with herbs, chopped green onion, and/or coarse salt.
  9. Serve over steamed rice.

http://www.lynnandruss.com

Adapted from a recipe for Fine Cooking Magazine

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