This was a perfect dish to use up all the tomatoes and green beans from the garden. It was tasty, everyone loved it, and it came together in a jiffy. I used a little less meat and a little more veg, simply because we had so many tomatoes and green beans. I didn’t use the Chinese yard-long beans (although they’ve always intrigued me and I think they’d be a lot of fun to grow). Instead, I just used the regular old pole beans growing in the garden.
The only minor complaint I received at the table was that the sauce was too salty. I admit I was skeptical about that full cup of soy sauce when I put it in, but I do try to (occasionally) be a good recipe-tester and actually follow the instructions. Next time I will reduce the soy sauce by half and see what comments that elicits from the dinner table crowd.
Serve this up over warm brown rice. It’s a complete meal in a bowl (veg, protein, starch) but if you looking for bonus points you can add a fresh, green salad.
To make cornstarch slurry: whisk 1 Tbs corn starch into 1/2 cup water. Add a little at a time to the saucepan; bring liquid to a boil to check thickness. Repeat if necessary until mixture is desired thickness.
Source: The Art of Real Food by Joanne Neft and Laura Kenny
Course: Main (Beef)
- 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
- 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.