Feeding the kids: Soy-glazed flank steak with blistered green beans
The soy-glazed flank steak with blistered green beans recipe can be found in "Fresh," by the editors of Better Homes and Gardens (Houghton Mifflin Harcourt; $29.99). Credit: Better Homes and Gardens, Jason Donnelly, Andy Lyons, and Kritsada Panichgul
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).
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.
