✤1½ lbs flank steak, trimmed
✤3 tbsp water, divided
✤1/4 tsp baking soda
✤3 cloves garlic, minced
✤1 tbsp grated fresh ginger
✤3 tbsp vegetable oil, divided
✤1/2 cup chicken broth
✤3 tbsp soy sauce or tamari, divided
✤2 tbsp (24g) sugar
✤1 tbsp mirin
✤2 tsp cornstarch, divided
✤1/4 tsp red pepper flakes
✤8 oz shiitake mushrooms, stemmed & cut into 1-inch pieces
✤12 oz green beans, trimmed & halved
✤4 scallions, diced (~25g)
❖Cut steak WITH the grain into 2½-3 inch wide strips, then place on a large plate; freeze until firm, about 15 min.
❖Then, cut strips crosswise AGAINST grain into 1/8-inch thick slices. Combine 1 tbsp water & the baking soda in a medium bowl. Add beef and toss to coat, letting sit 5 min.
❖In a small bowl, mix together the garlic, ginger & 1 tbsp oil. In a separate small bowl, whisk together the broth, 2 tbsp soy sauce, sugar, mirin, 1 tsp cornstarch & red pepper flakes. Set the bowls aside.
❖Add remaining 1 tbsp soy sauce & 1 tsp cornstarch to beef and toss until well combined.
❖Heat 2 tsp oil in a nonstick wok or skillet over med-high heat until just smoking. Add half of beef and turn heat up to high. Cook, tossing beef slowly but constantly, until no longer pink, 2-6 min; transfer to clean medium bowl. Repeat with 2 tsp oil & other half of beef, then transfer to bowl with the other beef.
❖Heat remaining 2 tsp oil in now empty skillet over high heat until just smoking. Add mushrooms & green beans and cook, tossing slowly but constantly, until spotty brown, 2-6 min. Add remaining 2 tbsp water, cover and cook until green beans are crisp-tender, 2-3 min.
❖Push vegetables to one side of skillet and reduce heat to medium. Add garlic mix into clearing and cook, mashing mix into skillet, until fragrant, about 30 sec. Stir garlic mix into vegetables.
❖Whisk the broth mix to recombine, then add to skillet along with the beef, any accumulated beef juices & scallions. Increase heat to high and cook, tossing constantly, until sauce has thickened, about 30 sec.
