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
- 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
- If desired, trim and cut green beans in half diagonally.
- Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
- In a small bowl combine garlic and ginger.
- 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.
- If necessary, add remaining 1 Tbsp. oil to hot skillet. Add garlic mixture; cook and stir 30 seconds.
- 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.
- Return beans; cook and stir 2 minutes more or until heated through.
- If desired, sprinkle meat mixture with sesame seeds and/or serve with rice sprinkled with herbs, chopped green onion, and/or coarse salt.
- Serve over steamed rice.
Adapted from a recipe for Fine Cooking Magazine