Monday, July 30, 2012

Thai Steak Stir-Fry with Green Beans

This is a super-quick and budget-friendly meal.  Feel free to substitute the green beans for broccoli, asparagus, carrots... whatever you have in the fridge!

Thai Steak Stir-Fry with Green Beans

from Martha Stewart's Everyday Food magazine, July/August 2012
Serves: 4
Stats: ~187 cals, not including rice

1 tsp canola oil
1/2 lb skirt steak, cut against the grain into thin strips
1 lb green beans, trimmed
4 TBS minced peeled fresh ginger
4 cloves garlic, minced
2 TBS fish sauce
1 c. fresh basil leaves, torn if large, for garnish

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 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.

*NOTE*  For added spiciness, I included 1 TBS Sriracha sauce when I added the green beans.

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