Under 30 Minutes

Soy-Glazed Beef and Green Beans

Browning meat enhances its flavor and seals in juices. Let meat cook until it releases easily from the pan before turning; do not tear it loose. When other ingredients are to be added, brown meat first, and then remove from pan to prevent overcooking.

  • Prep:
  • Total Time:
  • Servings: 4
Soy-Glazed Beef and Green Beans

Source: Everyday Food, October 2004


  • 3 tablespoons soy sauce
  • 5 teaspoons rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon Asian garlic-chili sauce
  • 1 teaspoon olive oil
  • 3 (about 1 1/2 pounds) skirt steaks
  • Coarse salt and ground pepper
  • 8 ounces green beans, trimmed
  • 4 ounces bean sprouts


  1. Combine soy sauce, vinegar, sesame oil, and chili sauce in a small bowl; set aside.

  2. In a large skillet, heat olive oil over high heat; swirl to coat pan. Season steaks with salt and pepper; cook until browned, 3 to 4 minutes per side. Transfer to a plate.

  3. Pour off fat from pan; add green beans and 1/3 cup water. Reduce heat to medium. Cover; cook until beans are crisp-tender, 4 to 5 minutes (add more water if pan becomes dry).

  4. Thinly slice beef. Pour soy mixture into pan; toss. Return beef and any accumulated juices to pan; cook (uncovered) until heated through. Add bean sprouts; toss to combine.


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