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.