Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (66 page)
WHY THIS RECIPE WORKS
We made a few other discoveries while developing our perfect beef stir-fry: First and foremost, start with the right cut. Flank steak is affordable, has great beefy flavor, and is tender when sliced thin (freezing the meat made slicing it thin easier). A quick marinade added flavor and the soy sauce in our marinade acted like a brine, keeping the meat juicy. Cooking meat and vegetables in batches ensured they were all perfectly cooked, and adding the aromatics to the pan toward the end of cooking meant they didn’t burn. An easy-to-make stir-fry sauce made with a modicum of cornstarch ensured that it clung to the beef and vegetables but didn’t become overly thick.
See “SLICING FLANK STEAK FOR STIR-FRIES” illustrations that follow recipe.
SERVES 4
To make slicing the flank steak easier, freeze it for 15 minutes. You can substitute 1 tablespoon white wine or sake mixed with 1 teaspoon sugar for the mirin. Serve with
SIMPLE WHITE RICE
.
SAUCE
¹⁄ | cup low-sodium chicken broth |
2 | tablespoons soy sauce |
2 | tablespoons sugar |
1 | tablespoon mirin |
1 | teaspoon cornstarch |
¹⁄ | teaspoon red pepper flakes |
BEEF STIR-FRY
2 | tablespoons soy sauce |
1 | teaspoon sugar |
1 | (12-ounce) flank steak, trimmed and sliced thin across grain on slight bias |
3 | garlic cloves, minced |
1 | tablespoon grated fresh ginger |
2 | tablespoons vegetable oil |
8 | ounces shiitake mushrooms, stemmed and cut into 1-inch pieces |
12 | ounces green beans, trimmed and halved |
¹⁄ | cup water |
3 | scallions, cut into 1¹⁄ |
1. FOR THE SAUCE:
Whisk all ingredients together in small bowl and set aside.
2. FOR THE STIR-FRY:
Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, combine garlic, ginger, and 1 teaspoon oil in small bowl.
3.
Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Repeat with 1 teaspoon oil and remaining beef. Rinse skillet clean and dry with paper towels.
4.
Add remaining 1 tablespoon oil to skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 3 to 4 minutes. Add water, cover, and continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover, clear center of skillet, and add garlic mixture. Cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables. Return beef and any accumulated juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, add to skillet, and cook, stirring constantly, until thickened, about 30 seconds. Serve.
SERVES 4
To make slicing the flank steak easier, freeze it for 15 minutes. Serve with
SIMPLE WHITE RICE
.
SAUCE
¹⁄ | cup low-sodium chicken broth |
¹⁄ | cup oyster sauce |
2 | tablespoons dry sherry |
1 | tablespoon sugar |
1 | teaspoon cornstarch |
BEEF STIR-FRY
2 | tablespoons soy sauce |
1 | teaspoon sugar |
1 | (12-ounce) flank steak, trimmed and sliced thin across grain on slight bias |
3 | garlic cloves, minced |
1 | tablespoon grated fresh ginger |
2 | tablespoons vegetable oil |
12 | ounces sugar snap peas, stems and strings removed |
1 | red bell pepper, stemmed, seeded, and cut into ¹⁄ |
2 | tablespoons water |
1. FOR THE SAUCE:
Whisk all ingredients together in small bowl and set aside.
2. FOR THE STIR-FRY:
Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, combine garlic, ginger, and 1 teaspoon oil in small bowl.
3.
Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Repeat with 1 teaspoon oil and remaining beef. Rinse skillet clean and dry with paper towels.
4.
Add remaining 1 tablespoon oil to skillet and heat until just smoking. Add snap peas and bell pepper and cook, stirring frequently, until vegetables begin to brown, 3 to 5 minutes. Add water and continue to cook until vegetables are crisp-tender, 1 to 2 minutes longer. Clear center of skillet, add garlic-ginger mixture and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables. Return beef and any accumulated juices to skillet and stir to combine. Whisk sauce to recombine, add to skillet, and cook, stirring constantly, until thickened, about 30 seconds. Serve.
SERVES 4
To make slicing the flank steak easier, freeze it for 15 minutes. Make sure to zest the tangerine for the beef and vegetables before juicing them for the sauce (you should need to zest only one of the tangerines). Two to three oranges can be substituted for the tangerines. If available, substitute 1 teaspoon toasted and ground Sichuan peppercorns for the red pepper flakes. Serve with
SIMPLE WHITE RICE
.
SAUCE
³⁄ | cup tangerine juice (3 to 4 tangerines) |
2 | tablespoons soy sauce |
1 | tablespoon light brown sugar |
1 | teaspoon toasted sesame oil |
1 | teaspoon cornstarch |
BEEF STIR-FRY
2 | tablespoons soy sauce |
1 | teaspoon light brown sugar |
1 | (12-ounce) flank steak, trimmed and sliced thin across grain on slight bias |
3 | garlic cloves, minced |
1 | tablespoon grated fresh ginger |
1 | tablespoon black bean sauce |
1 | teaspoon grated tangerine zest |
¹⁄ | teaspoon red pepper flakes |
2 | tablespoons vegetable oil |
1 | large onion, halved and cut into ¹⁄ |
10 | ounces snow peas, stems and strings removed |
2 | tablespoons water |
1. FOR THE SAUCE:
Whisk all ingredients together in small bowl and set aside.
2. FOR THE STIR-FRY:
Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, combine garlic, ginger, black bean sauce, tangerine zest, pepper flakes, and 1 teaspoon vegetable oil in small bowl.
3.
Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Repeat with 1 teaspoon vegetable oil and remaining beef. Rinse skillet clean and dry with paper towels.
4.
Add remaining 1 tablespoon vegetable oil to skillet and heat until just smoking. Add onion and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute. Clear center of skillet, add garlic mixture, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables. Return beef and any accumulated juices to skillet and stir to combine. Whisk sauce to recombine, add to skillet, and cook, stirring constantly, until thickened, about 30 seconds. Serve.
SERVES 4
To make slicing the flank steak easier, freeze it for 15 minutes. You can find kimchi, a spicy Korean pickled vegetable condiment, in the refrigerated section of Asian markets and some well-stocked supermarkets.
Cut large pieces of kimchi into bite-size pieces before stir-frying. If the kimchi is made from green cabbage rather than napa cabbage, extend the cooking time by 1 to 2 minutes. Serve with
SIMPLE WHITE RICE
.
SAUCE
¹⁄ | cup low-sodium chicken broth |
2 | tablespoons soy sauce |
1 | tablespoon sugar |
1 | teaspoon toasted sesame oil |
1 | teaspoon cornstarch |
BEEF STIR-FRY
2 | tablespoons soy sauce |
1 | teaspoon sugar |
1 | (12-ounce) flank steak, trimmed and sliced thin across grain on slight bias |
3 | garlic cloves, minced |
1 | tablespoon grated fresh ginger |
2 | tablespoons vegetable oil |
1 | cup kimchi, chopped into 1-inch pieces |
4 | ounces bean sprouts (2 cups) |
5 | scallions, cut into 1¹⁄ |
1. FOR THE SAUCE:
Whisk all ingredients together in small bowl and set aside.
2. FOR THE STIR-FRY:
Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, combine garlic, ginger, and 1 teaspoon vegetable oil in small bowl.
3.
Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Repeat with 1 teaspoon vegetable oil and remaining beef. Rinse skillet clean and dry with paper towels.
4.
Add remaining 1 tablespoon oil to skillet and heat until just smoking. Add kimchi and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add bean sprouts and stir to combine. Clear center of skillet, add garlic mixture, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables. Return beef and any accumulated juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, add to skillet, and cook, stirring constantly, until thickened, about 30 seconds. Serve.
