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Thai Steak Stir-Fry

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Crisp green beans and tender steak meet bold flavors in this speedy stir-fry. Simple, inexpensive ingredients make it an ideal weeknight meal.

Source: Everyday Food, July/August 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Place steak in the freezer for 15 minutes before slicing. The meat will firm up so you can cut it into perfectly thin strips.

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Reviews

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How would you rate this recipe?
46
  • sazerac
    29 JUL, 2014
    I thought this was a fine recipe, if a little bland. I ended up loading it with sriracha. Next time I'll use fish sauce, since soy didn't seem to be good enough. The amount of ginger seems like a lot, but really isn't. I got tired of grating in the end, so was probably off by a tbs, but will make sure to use the full amount next time.
    Reply
  • ElayneMeyers
    3 JUL, 2014
    Wow. Incredibly disappointing. Followed the directions, used organic beans, natural beef, heck, even organic basil and ginger and a high quality fish sauce. All ingredients I love. Tasted like salt. This is the first time I've ever commented on a recipe on any site. Very disappointing.
    Reply
  • Jamie Powell
    20 JAN, 2013
    This is one of my favorite dishes! I always substitute the fish sauce for soy sauce. I would like to know the nutrition facts for the dish.
    Reply
  • threepeas
    9 SEP, 2012
    I'm really not sure what I did wrong, but this recipe was a disaster for me! The amount of ginger was overwhelming - to the point 4T seems like it has to be a misprint! I've had great successes with other EDF stir-fry recipies (Sesame Beef and Stir-Fried Chicken with Bok Choy), and will likely try this again with tweaks, but as written something is definitely off!
    Reply

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