Recipes Ingredients Meat & Poultry Beef Recipes Easy Soy-Glazed Beef and Green Beans 4.2 (10) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 30 mins Servings: 4 This Asian-style dish uses skirt steak and green beans for a tasty supper. Ingredients 3 tablespoons soy sauce 5 teaspoons rice vinegar ½ teaspoon toasted sesame oil 1 teaspoon Asian garlic-chili sauce 1 teaspoon olive oil 3 (about 1 ½ pounds) skirt steaks Coarse salt and ground pepper 8 ounces green beans, trimmed 4 ounces bean sprouts Directions 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. Cook's Notes 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. Rate it Print