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

Soy-Miso Beef & Veggie Stir-Fry

with Persimmon Rice

35 MIN
+$3.95/serving 2 Servings
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    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 onion, all coated in our umami-rich soy-miso sauce.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    fresh
    ingredients
    Soy-Miso Beef & Veggie Stir-Fry with Persimmon Rice
    Title
    • 2 Steaks
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 1 Persimmon
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Red Onion
    • 6 oz Shishito Peppers
    • 1 Piece Ginger
    • ¼ cup Cornstarch
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Soy-Miso Sauce
    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. Halve, peel, and thinly slice the onion. 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 impurities). Drain thoroughly. In a small pot, heat a drizzle 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 a drizzle of olive oil on medium-high until hot. Add the sliced onion 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 the vegetables are browned and softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    Cook the steaks & serve your dish
    4 Cook the steaks & serve your dish

    Pat the steaks dry with paper towels; season with salt and pepper on all sides (you'll omit the cornstarch for steaks). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes 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 to a cutting board and let rest at least 5 minutes. To the pan of reserved fond, add the soy-miso sauce (carefully as the liquid may splatter), cooked vegetables and 2 tablespoons of water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks and finished vegetables over the persimmon rice. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks 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

    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. Halve, peel, and thinly slice the onion. 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 impurities). Drain thoroughly. In a small pot, heat a drizzle 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 a drizzle of olive oil on medium-high until hot. Add the sliced onion 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 the vegetables are browned and softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    4 Cook the steaks & serve your dish

    Pat the steaks dry with paper towels; season with salt and pepper on all sides (you'll omit the cornstarch for steaks). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes 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 to a cutting board and let rest at least 5 minutes. To the pan of reserved fond, add the soy-miso sauce (carefully as the liquid may splatter), cooked vegetables and 2 tablespoons of water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks and finished vegetables over the persimmon rice. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks 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 steaks & serve your dish
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