Cookbook review by Tracey Zabar
This cookbook organizes meals for a week, with recipes and shopping lists. You can use the recipes in this book every night, or once a week, to become a world-class home cook with a signature potluck dish. Next on my list: orzo primavera with feta, cooked in a leek broth; and a salad made with carrot, orange, chickpeas, and a minty dressing, served with crispy chicken pieces.
Recipe excerpted with permission from The Ultimate Meal Prep by America’s Test Kitchen
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TERIYAKI STIR-FRIED BEEF with GREEN BEANS
SERVES 4 | ACTIVE TIME 40 MINUTES
3 garlic cloves, minced
1 tablespoon grated fresh ginger
3 tablespoons oil, divided
1/2 cup broth
3 tablespoons soy sauce, divided
2 tablespoons sugar
1 tablespoon mirin
1 3/4 teaspoons cornstarch, divided
1/4 teaspoon red pepper flakes
11/2 pounds flank steak, trimmed, cut lengthwise with grain into thirds, then sliced crosswise 1/8 inch thick
1 pound green beans, trimmed and halved
2 tablespoons water
4 scallions, cut into 11/2‑inch pieces, white parts quartered lengthwise
1. Combine garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Whisk broth, 2 tablespoons soy sauce, sugar, mirin, 1 teaspoon cornstarch, and pepper flakes in second bowl until sugar has dissolved; set aside. Toss beef with remaining 1 tablespoon soy sauce and remaining 3/4 teaspoon cornstarch in third bowl.
2. Heat 2 teaspoons oil in 12‑inch nonstick skillet over high heat until just smoking. Add half of beef and cook, tossing slowly but constantly, until no longer pink, 2 to 6 minutes; transfer to clean bowl. Repeat with 2 teaspoons oil and remaining beef.
3. Heat remaining 2 teaspoons oil in now-empty skillet over high heat until just smoking. Add green beans and cook, tossing slowly but constantly, until spotty brown, 2 to 6 minutes. Add water (water will spatter), cover, and cook until green beans are crisp-tender, 2 to 3 minutes.
4. Push green beans to one side of skillet and reduce heat to medium. Add garlic mixture to clearing and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into vegetables.
5. Whisk stir-fry sauce to recombine, then add to skillet along with scallions and beef with any accumulated juices. Increase heat to high and cook, tossing constantly, until sauce has thickened, about 30 seconds. Serve.
PREP AHEAD
• Trim and halve green beans
• Cut scallions
• Trim and cut flank steak
NOTES FROM THE TEST KITCHEN
• Instead of a 12‑inch nonstick skillet with a tight-fitting lid, you can use a 14‑inch flat-bottomed wok
• Serve with rice, if you like
• Sub skirt steak for flank steak
• Sub tamari for soy sauce
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