Fresh green beans, ginger and garlic are quickly sauteed with tender strips of beef before being tossed in a light and savory sauce to create this quick and easy dinner. Just a splash of fish sauce adds a unique savory flavor to this dish. Fish sauce is frequently used in both Thai and Vietnamese foods. If you are unsure of the fish sauce or unable to find it, soy sauce can be substituted. I've made this recipe both ways. (My kids actually prefer the soy sauce version.)
recipe adapted from Everyday Food
Yield: 4 servings
1 teaspoon coconut oil or light flavored olive oil
3/4 lb skirt steak, cut against the grain into very thin strips
1 lb green beans, trimmed
3" piece of ginger, about 1/4 cup peeled and cut into very thin matchsticks
4 cloves garlic, minced
2 tablespoons fish sauce or soy sauce
1/2 cup fresh basil leaves, roughly chopped
cooked rice, for serving
In a very large skillet, warm the oil over medium high heat. Add the steak and cook, tossing or stirring constantly just until browned, about 4 minutes. Remove the cooked steak to a plate. Add the green beans, ginger and garlic to the juices left in the skillet and cook tossing constantly until the green beans are crisp tender, about 5-7 minutes.
Return the beef and any juices to the skillet along with the fish sauce and basil. Toss quickly to coat and cook about a minute. Serve immediately over rice. Enjoy!
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