Soy-Miso Beef & Veggie Stir-Fry with Persimmon Rice

Soy-Miso Beef & Veggie Stir-Fry

with Persimmon Rice

35 MIN
2 Servings
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Available Options

  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef
  • with Flank Steak
    includes one 8-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Flank Steak View recipe
    • with Thinly Sliced Beef

    From the Test Kitchen

    This recipe highlights one of our favorite fall ingredients: persimmon, a fruit with crisp texture and sweet, subtly spiced flavor. We’re marinating it in mirin and rice vinegar, then mixing it into fragrant rice. It makes for a delicious counterpoint to this saucy stir-fry of beef, shishito peppers, and mushrooms, all coated in our umami-rich soy-miso sauce.
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    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    fresh
    ingredients
    Soy-Miso Beef & Veggie Stir-Fry with Persimmon Rice
    Title
    • 10 oz Thinly Sliced Beef
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 1 Persimmon
    • 4 oz Mushrooms
    • 3 oz Shishito Peppers
    • 1 Piece Ginger
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • ¼ cup Cornstarch
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Soy-Miso Sauce
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    How To: Peel Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & marinate the persimmon
    1 Prepare the ingredients & marinate the persimmon

    Wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Core and small dice the persimmon. Place in a bowl. Add the mirin and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Thinly slice the mushrooms. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    Make the persimmon rice
    2 Make the persimmon rice

    Meanwhile, carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the marinated persimmon (including any liquid). Taste, then season with salt and pepper if desired.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the chopped ginger. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    Cook the beef & serve your dish
    4 Cook the beef & serve your dish

    Separate the beef; pat dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is just cooked through. Add the soy-miso sauce, cooked vegetables, and 2 tablespoons of water. Cook, stirring occasionally, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and vegetables over the persimmon rice. Enjoy!

    Tips from Home Chefs

    Soy-Miso Beef & Veggie Stir-Fry

    Prepare the ingredients & marinate the persimmon
    1 Prepare the ingredients & marinate the persimmon

    Wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Core and small dice the persimmon. Place in a bowl. Add the mirin and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Thinly slice the mushrooms. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    2 Make the persimmon rice

    Meanwhile, carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the marinated persimmon (including any liquid). Taste, then season with salt and pepper if desired.

    Make the persimmon rice
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the chopped ginger. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    4 Cook the beef & serve your dish

    Separate the beef; pat dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is just cooked through. Add the soy-miso sauce, cooked vegetables, and 2 tablespoons of water. Cook, stirring occasionally, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and vegetables over the persimmon rice. Enjoy!

    Cook the beef & serve your dish
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