Beef, Green Bean, and Scallion Stir - Fry
Why this recipe works: Since cooking a stir – fry is fast by nature, it’s important to be prepared. To do this, we make sure all of our ingredients are prepped, measured, and at the ready before we start cooking. Lining up the ingredients in the order we will place them into the pan also helps us stay organized. We use a 12 – inch nonstick skillet rather than a work, and we stir – fry over high heat with the oil just smoking. It’s temptation while stir – frying (as the name implies) to stir constantly, but once the ingredients are in the pan, we wait 30 to 45 seconds between each round of stirring so the pan can regain its heat. We put our flank steak in the freezer for a few minutes before we slice it; the meat firms up and becomes easier to slice thinly.
Ingredients : serve 4
¼ cup oyster sauce
1/3 cup low – sodium chicken broth
2 tablespoons soy sauce
2 teaspoon red pepper flakes
3 tablespoons vegetable oil
1 pound green beans, trimmed and cut into 2 inch pieces
1 small flank steak (about 1 pound), halved lengthwise and sliced thin
8 scallions, cut into 2 inch pieces
6 garlic cloves, minced
1 tablespoon grated fresh ginger
- Whisk oyster sauce, broth, soy sauce, vinegar, and pepper flakes in bowl. Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking. Add beans and cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Transfer to bowl.
- Heat additional 2 teaspoons oil in empty skillet and cook half of steak until browned, about 1 minute per side. Transfer to bowl with green beans and repeat with additional 2 teaspoons oil and remaining steak
- add remaining 2 teaspoons oil and scallions to skillet and cook until scallions are browned in spots, about 2 minutes. Add garlic and ginger and cook until freagrant, about 30 seconds. Return steak and any accumulated juices to pan. Add oyster sauce mixture and cook until thickened, about 30 seconds.
Tools Skillet Vs. Wok
We have always preferred a skillet to a wok in our stir fry recipes, regardless of the ingredients being cooked. A skillet’s flat bottom design allows more of its surface area to come in direct contact with the flat burner of a western stove, delivering more heat over more of its parts than a wok – and enabling it to remain hot even after food is added. To quantify the differences between the two, we heated oil both in wok and in a heavy 12 inch skillet over high heat on gas burners. Once the oil was smoking(at around 415 degrees), we added stir – fry ingredients to each pan. The wok’s temperature plummeted dramatically, to 220 degrees at its center, raising only another 50 degrees over the course of cooking. The skillet’s temperature dipped to 345 degrees, then recovered quickly, continuing to rise to almost 500 degrees. This higher heat translated to better browning and more flavors.