[Thai style beef stir-fry with green beans] Easy Stir-fried Steak with Green Beans

I love all kinds of thai dishes, from pad thai, tom yum soup to yam wun sen salad  and thai green curry.

I know some people don't like the distinctive flavour of fish sauce which is a staple to make a tasty thai dish. But, that is the very same reason I like fish sauce.

 

When I found this "Thai steak stir-fry" recipe from Everyday Food magazine (July|August 2012, p.33),

I liked it right away~

The beef cut I haven't ever found in Ottawa was skirt steak.



(Source: http://en.wikipedia.org/wiki/File:BeefCutPlate.png#filelinks)

Skirt steak is a cut of beef steak, from the plate in the picture above.

The butchers always suggest Flank steak instead, but I find skirt steak is more tender.

No exception this time, again.

I had no choice but to buy a pound of flank steak to make thai steak stir-fry.

I didn't increase the amount of seasoning,

but double the amount of beef suggested in the original recipe.

Seasoning was perfect. If the taste is too flat for you, you may add another tablespoon fish sauce.

 Here goes the thai-style steak stir-fry recipe tested in my kitchen~ :)

Ingredients

(4 servings)

1 teaspoon vegetable/canola oil

1 pound skirt steak or flank steak

1 pound green beans, trimmed

4 tablespoons minced peeled fresh ginger

2 teaspoons garlic, minced (or 4 cloves garlic)

2 tablespoons fish sauce

1 cup fresh basil leaves

ground pepper (optional)

How to make

1. Cut steak against the grain into thin strips.

Some cuts of meat  such as flank steak and skirt steak have distinct lines in them. These long lines are fibers and difficult to chew through. By cutting across the lines, the knife will have already done that work. In this way, the meat becomes more tender and easy to eat.

2. In a wok or large skillet, heat oil over medium-high.

Add steak and season with pepper.

Cook, stirring, until browned, about 4 minutes.

3. With a slotted spoon, transfer steak to a plate, leaving juice in the skillet.

 4. Add green beans, minced ginger, and garlic and cook, stirring, until green beans are crisp-tender, about 5 minutes.

5. Return beef and any juices to pan. Add fish sauce and basil and cook another minute.

Then it's ready to be served with cooked rice.

It takes not more than 30 minute including cooking rice, trimming green beans, and slicing steak agains the grain. And it's very tasty.

This became our easy tasty weekday supper menu.

Hope you like it too.

Thai steak stir-fry with Green Beans