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Beef Stir Fry with Tomatoes

Source

The Art of Real Food by Joanne Neft and Laura Kenny

Ingredients

1 cup soy sauce
1 cup mirin
3 Tbs sugar
1 Tbs ginger peeled and sliced
cornstarch slurry if needed see notes
2 Tbs grapeseed oil
1 1⁄2 pounds flank steak thinly sliced
1 bunch Chinese long beans cut into 2" pieces
4 large tomatoes cut into wedges
2 cups brown rice cooked

Directions ( Default | Numbered )

In a small saucepan, heat soy sauce, mirin, sugar and ginger over medium high heat. Bring to a boil and reduce to simmer about 20 minutes. Add salt and pepper to taste, and thicken if needed with cornstarch slurry. Set aside.

In a large saute pan, heat oil and quickly sear flank steak over high heat. Remove from pan into a large bowl. Add beans to pan and cook until tender, about 1 minute; add to bowl with beef. Toss with sauce and tomatoes and serve over brown rice.

  1. In a small saucepan, heat soy sauce, mirin, sugar and ginger over medium high heat. Bring to a boil and reduce to simmer about 20 minutes. Add salt and pepper to taste, and thicken if needed with cornstarch slurry. Set aside.
  2. In a large saute pan, heat oil and quickly sear flank steak over high heat. Remove from pan into a large bowl. Add beans to pan and cook until tender, about 1 minute; add to bowl with beef. Toss with sauce and tomatoes and serve over brown rice.

Comments & Personal Notes


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