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

Soy-Miso Beef & Veggie Stir-Fry

with Persimmon Rice

35 MIN
$11.44/serving 2 Servings
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  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free, Pasture-Raised Thinly Sliced Beef View recipe
  • with Flank Steak
    includes one 8-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Flank Steak
  • with Flank Steak

    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
      680 Cals (est.)
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    fresh
    ingredients
    Soy-Miso Beef & Veggie Stir-Fry with Persimmon Rice
    Title
    • 1 8oz-Flank Steak
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 1 Persimmon
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 3 oz Shishito Peppers
    • 4 oz Mushrooms
    • 1 Piece Ginger
    • ¼ cup Cornstarch
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Soy-Miso Sauce
    time-saving
    tips & techniques
    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 steak & serve your dish
    4 Cook the steak & serve your dish

    Pat the steak dry with paper towels; season with salt and pepper on both sides (you'll omit the cornstarch for steak). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer the steak to a cutting board; let rest at least 5 minutes. To the pan, add the soy-miso sauce, cooked vegetables, and 2 tablespoons of water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak and finished vegetables over the persimmon rice. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Tips from Home Chefs

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    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 steak & serve your dish

    Pat the steak dry with paper towels; season with salt and pepper on both sides (you'll omit the cornstarch for steak). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer the steak to a cutting board; let rest at least 5 minutes. To the pan, add the soy-miso sauce, cooked vegetables, and 2 tablespoons of water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak and finished vegetables over the persimmon rice. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steak & serve your dish
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