Thai Steak Stir-Fry with Green Beansfrom Martha Stewart's Everyday Food magazine, July/August 2012
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.