Saturday, September 8, 2012

thai steak stir-fry... 30 minutes

the goods:
1 teaspoon vegetable oil
1/2 pound skirt steak, cut against the grain into thin strips (helpful tip: place steak in the freezer for 15 minutes before slicing)
1 pound green beans, trimmed
4 tablespoons minced peeled fresh ginger
4 cloves garlic, minced
2 tablespoons fish sauce
1 cup fresh basil leaves, torn if large
2 cups cooked rice, for serving

In a wok or large skillet, heat oil over medium-high. 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 minute. Serve with rice.

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