Ingredients
The following ingredients have 4 Servings
- 1 pound flank steak
- sliced halved lengthwise into long steaks 2 to 3 inches wide
- 5 tablespoons Teriyaki sauce
- divided
- 3/4 pound (1 12-ounce package) trimmed green beans
- cut in half
- Salt
- 1/2 cup beef or veal stock
- 3 tablespoons Mirin or dry sherry
- 1/2 teaspoon ground Asian red chili pepper or 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon cornstarch plus 1/2 tablespoon
- 3 tablespoons stir fry oil or high-temperature cooking oil
- divided
- 1/2 pound shitake mushrooms
- sliced
- 4 cloves garlic
- sliced
- 1 inch ginger root
- peeled and grated
- 1 large bunch scallions
- trimmed and halved lengthwise
- white and greens cut into 2-inch pieces
Instruction
- Place meat in freezer for 15 minutes to firm up
- Remove and thinly slice against the grain on an angle
- Bring 2 inches of water in a deep skillet to a boil
- Toss sliced beef with 2 tablespoons teriyaki sauce and marinate for 10 minutes
- Parboil green beans for 3 minutes in salted, boiling water
- Cold shock, drain and dry
- Combine beef or veal stock, remaining 3 tablespoons Teriyaki sauce, Mirin or sherry, chili pepper and cornstarch in bowl
- Heat 1 tablespoon high temperature oil in a wok-shaped skillet or large, nonstick skillet over high heat
- When it smokes, add half of the beef and stir-fry to brown; remove to a plate and repeat with the remaining beef
- Add another turn of the pan of oil then mushrooms and brown then add green beans and blister 1-2 minutes
- Add garlic, ginger and scallions, and toss
- Add sauce and toss again
- Add beef back to pan, toss to combine then serve immediately over rice made with chicken stock instead of water
