Thai Steak Stir-Fry

(From Everyday Food, July 2012 Issue)


1 tsp. vegetable oil
1/2 lb. skirt steak, cut against the grain into thin strips
1 lb. green beans, trimmed
4 Tbsp. minced & peeled fresh ginger
4 cloves garlic, minced
2 Tbsp. fish sauce or soy sauce
1 C fresh basil leaves, torn into pieces
2 C hot cooked rice


In a wok or large skillet, heat the oil over medium-high. Add steak, and cook until browned, about 4 minutes. With a slotted spoon, transfer steak to a plate. Add the green beans, ginger, and garlic, and cook until the green beans are crisp-tender, about 5 minutes. Return the beef and any juices to the pan along with the fish or soy sauce and basil. Cook for 1 minute, and serve with rice.

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