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.
Everyday Food, October 2004
- Prep Time 25 minutes
- Total Time 30 minutes
- Serves 4
- 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
- Combine soy sauce, vinegar, sesame oil, and chili sauce in a small bowl; set aside.
- 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.
- 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).
- 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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