THAI STEAK STIR-FRY
(from kylerhea’s recipe box)
“Place steak in the freezer for 15 minutes before slicing. The meat will firm up so you can cut it into perfectly thin strips.”
Source: Everyday Food
Serves 4 peopleCategories: Asian, Beef, June 2012, Main Dish, Stir-Fry
Ingredients
- 1 tsp vegetable oil
- 1/2 lb skirt steak, cut against the grain into thin strips
- 1 pound green beans, trimmed
- 4 Tbs minced peeled fresh ginger
- 2 Tbs fish sauce
- 1 cup fresh basil leaves, torn if large
- 2 cups cooked rice, for serving
Directions
-
In a wok or large skillet, heat oil over medium-high heat. Add steak and cook, stirring until browned, about 4 minutes. With a slotted spoon, transfer steak to a plate. Add green beans, ginger, and garlic and cook, stirring, until green beans are crisp-tender, 5 minutes. Return beef and any juices to pan along with fish sauce and basil. Cook 1 minutes. Serve with rice.