January 5, 2011 by Flora Dawn
Everyone assumes that if you enjoy cooking, you must spend hours in the kitchen every day. Well, the truth is I do like cooking and baking, but just like everyone else I have a long list of other things to do. And probably the most time consuming is chasing a very busy three year old around.
So, in reality, we eat a lot of very quick and easy meals. They still have to be flavorful though, and this recipe fits the bill perfectly, with skillet fried steak and both green beans and bean sprouts, all covered in a simple soy glaze. Yummy! If you have never used bean sprouts, don’t be intimidated. They are in the produce section and typically sold in little plastic bags. They are high in fiber and also taste great in soups or Yakisoba noodles. Kids seem to love them, as they are somewhat reminiscent of noodles.
We like to eat this dish over rice, but it is also good by itself. And typically I find the steak doesn’t get as done as we would like in the center, so we save that part for leftovers. When you re-heat it in a skillet, the meat won’t over cook, but be just right!
Skillet Beef & Green Beans
- 1 tsp olive oil
- 1 1/2 pound flank steak or flat iron steak
- salt and pepper to taste
- 16 ounces green beans, trimmed and cut into bite-size pieces
- 8 ounces bean spouts, rinsed
- 2 tsp garlic chili sauce, sometimes called Asian chili sauce (Thai Kitchen makes a gf one)
- 6 TB soy sauce (San-J makes a popular gf one)
- 3 TB rice vinegar
- 1 tsp toasted sesame oil
- red pepper flakes for garnishing, optional
- In a large skillet, heat olive oil over medium high heat, swirling to coat the pan entirely. Season both sides of steak with salt and pepper. When the oil is really hot add the steak and cook until browned, about 3-4 minutes per side for medium-rare. (The time depends on how thick the steak is and how hot your pan is. I typically cook mine at least 5 minutes per side, because we like our steak medium). Transfer to a plate.
- Pour off fat from pan if necessary. Add green beans and 2/3 cup water. Cook over medium heat, covered, for 2 minutes, add bean sprouts and cover again, cooking an additional 3 minutes or until green beans are crisp-tender.
- Meanwhile, in a small bowl, combine the chili sauce, soy sauce, vinegar, and sesame oil.
- Thinly slice steak against the grain. Pour the soy mixture into the pan adding any accumulated juices from the steak as well. Stir to combine. Return sliced beef to the pan cook uncovered until heated through. Garnish with red pepper flakes if desired.