stir-fried beef with water chestnuts & mushrooms

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Stir-Fried Beef with mushrooms and Water Chestnuts

Test Kitchen Discoveries

Stir-frying is very quick and demands a cook’s complete attention for the best results. Have all the ingredients properly prepared and near the stovetop before beginning cooking.
Freeze the beef for 15 minutes—the meat will firm up enough to slice thinly.
Skip the wok. We use a nonstick skillet here, which puts more surface area in direct contact with the burner for faster cooking and more even heating than a traditional wok.
Be sure the pan is properly preheated (the pan is ready when the oil is just smoking) and that the ingredients are spread evenly across the pan. The food should cook quickly, not steam.


STEP BY STEP


Best Beef Broth

Commercial beef broth can be overly salty, tinny, and lacking in beef flavor. After tasting eight supermarket brands, we prefer Pacific for its rich, toasty beefiness. It also has less sodium than most of the competition.
Rich, Beefy, and Not Too Salty
Stir-Fried Beef with mushrooms and Water Chestnuts


To prepare the flank steak, slice the meat with the grain into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices.

1/3 cup oyster sauce
1/3 cup low-sodium beef broth
2 teaspoons rice vinegar
1/2 teaspoon red pepper flakes
2 tablespoons vegetable oil
1 flank steak (about 1 1/2 pounds), cut into thin slices (see note)
1 red pepper, diced
8 oz sliced mushrooms
2 (8-ounce) cans sliced water chestnuts , drained
2 garlic cloves , minced
2 tablespoons grated fresh ginger

1. Whisk oyster sauce, broth, vinegar, and pepper flakes in bowl. Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking. Cook half of steak until browned, about 1 minute per side. Transfer to bowl and repeat with additional 2 teaspoons oil and remaining steak.

2. Heat remaining 2 teaspoons oil in empty skillet until just smoking. Cook mushrooms, red peppers and water chestnuts, covered, stirring occasionally. Add garlic and ginger and cook until fragrant, about 30 seconds. Return steak and any accumulated juices to pan. Add oyster sauce mixture and cook until thickened, about 1 minute. Serve.

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  • 3

Ingredients

  • Stir-Fried Beef with Green Beans and Water Chestnuts
  • A stir-fry is a welcome weeknight meal because it takes just minutes to cook. Our version includes crunchy green beans and water chestnuts, which pair perfectly with tender flank steak. Here’s what we
  • Test Kitchen Discoveries
  • Stir-frying is very quick and demands a cook’s complete attention for the best results. Have all the ingredients properly prepared and near the stovetop before beginning cooking.
  • Freeze the beef for 15 minutes—the meat will firm up enough to slice thinly.
  • Skip the wok. We use a nonstick skillet here, which puts more surface area in direct contact with the burner for faster cooking and more even heating than a traditional wok.
  • Be sure the pan is properly preheated (the pan is ready when the oil is just smoking) and that the ingredients are spread evenly across the pan. The food should cook quickly, not steam.
  • STEP BY STEP
  • Best Beef Broth
  • Commercial beef broth can be overly salty, tinny, and lacking in beef flavor. After tasting eight supermarket brands, we prefer Pacific for its rich, toasty beefiness. It also has less sodium than mos
  • Rich, Beefy, and Not Too Salty
  • Stir-Fried Beef with Green Beans and Water Chestnuts
  • Serves 4
  • To prepare the flank steak, slice the meat with the grain into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices.
  • 1/3 cup oyster sauce
  • 1/3 cup low-sodium beef broth
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil
  • 1 flank steak (about 1 1/2 pounds), cut into thin slices (see note)
  • 1 pound green beans , trimmed and cut into 2-inch pieces
  • 2 (8-ounce) cans sliced water chestnuts , drained
  • 8 garlic cloves , minced
  • 2 tablespoons grated fresh ginger
  • 1 . Whisk oyster sauce, broth, vinegar, and pepper flakes in bowl. Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking. Cook half of steak until browned, about 1 minute per
  • 2 . Heat remaining 2 teaspoons oil in empty skillet until just smoking. Cook beans and water chestnuts, covered, stirring occasionally, until beans are bright green and just tender, about 3 minutes. Ad

Preparation

Step 1

Stir-Fried Beef with Green Beans and Water Chestnuts
A stir-fry is a welcome weeknight meal because it takes just minutes to cook. Our version includes crunchy green beans and water chestnuts, which pair perfectly with tender flank steak. Here’s what we discovered:

Test Kitchen Discoveries

Stir-frying is very quick and demands a cook’s complete attention for the best results. Have all the ingredients properly prepared and near the stovetop before beginning cooking.
Freeze the beef for 15 minutes—the meat will firm up enough to slice thinly.
Skip the wok. We use a nonstick skillet here, which puts more surface area in direct contact with the burner for faster cooking and more even heating than a traditional wok.
Be sure the pan is properly preheated (the pan is ready when the oil is just smoking) and that the ingredients are spread evenly across the pan. The food should cook quickly, not steam.


STEP BY STEP


Best Beef Broth

Commercial beef broth can be overly salty, tinny, and lacking in beef flavor. After tasting eight supermarket brands, we prefer Pacific for its rich, toasty beefiness. It also has less sodium than most of the competition.
Rich, Beefy, and Not Too Salty
Stir-Fried Beef with Green Beans and Water Chestnuts
Serves 4

To prepare the flank steak, slice the meat with the grain into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices.

1/3 cup oyster sauce
1/3 cup low-sodium beef broth
2 teaspoons rice vinegar
1/2 teaspoon red pepper flakes
2 tablespoons vegetable oil
1 flank steak (about 1 1/2 pounds), cut into thin slices (see note)
1 pound green beans , trimmed and cut into 2-inch pieces
2 (8-ounce) cans sliced water chestnuts , drained
8 garlic cloves , minced
2 tablespoons grated fresh ginger

1. Whisk oyster sauce, broth, vinegar, and pepper flakes in bowl. Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking. Cook half of steak until browned, about 1 minute per side. Transfer to bowl and repeat with additional 2 teaspoons oil and remaining steak.

2. Heat remaining 2 teaspoons oil in empty skillet until just smoking. Cook beans and water chestnuts, covered, stirring occasionally, until beans are bright green and just tender, about 3 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Return steak and any accumulated juices to pan. Add oyster sauce mixture and cook until thickened, about 1 minute. Serve.

View complete recipe