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Feeding the kids: Soy-glazed flank steak with blistered green beans
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a delicious steak dish that can be barbecued or cooked indoors. I found the recipe in "Fresh," by the editors at Better Homes and Gardens (Houghton Mifflin Harcourt; $29.99).
Soy-Glazed Flank Steak with Blistered Green Beans
(Makes 4 servings)
— 1 pound fresh green beans
— 1 pound beef flank steak
— 6 cloves garlic, minced (1 tablespoon)
— 1 tablespoon finely chopped fresh ginger
— 2 tablespoons soy sauce
— 1 teaspoon packed brown sugar
— 2 to 3 tablespoons peanut oil
— 1 cup cherry or grape tomatoes (optional)
— 4 scallions or scallions, white parts only, thinly sliced
— 2 tablespoons sweet rice wine (mirin)
— 1 teaspoon red chili paste (sambal oelek)
— Sesame seeds, toasted (optional)
— Hot cooked jasmine rice (optional)
1. Trim and halve green beans on the diagonal; set aside. Cut flank steak across the grain into thin slices; set aside. In a small bowl combine garlic and ginger; set aside. In another small bowl combine soy sauce and brown sugar; set aside.
2. In a very large skillet or wok heat 2 tablespoons oil over medium-high heat. Add green beans; cook and stir for 7 to 8 minutes or until beans are blistered and brown in spots. Add cherry tomatoes, if using. Cook and stir until wilted and slightly softened, 1 to 2 minutes. Transfer bean mixture to paper towels to drain. If necessary, add the remaining tablespoon of oil to skillet.
3. Add garlic-ginger mixture to the skillet; cook and stir for 30 seconds. Add half of the beef strips to the skillet. Cook and stir about 3 minutes or until beef browns. Transfer to bowl with a slotted spoon; repeat with the remaining beef. Return all beef to skillet. Stir in scallions, rice wine, chili paste, and the soy sauce-sugar mixture. Cook and stir for 1 minute; add green beans. Cook and stir until beans are heated through, about 2 minutes more.
4. If desired, sprinkle with toasted sesame seeds and serve with hot cooked rice.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from "Fresh," by the editors at Better Homes and Gardens. Photographs by Better Homes and Gardens, Jason Donnelly, Andy Lyons, and Kritsada Panichgul. Copyright 2013