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Under 30 Minutes

Thai Steak Stir-Fry

A splash of fish sauce adds a distinct savory note -- look for it in the international aisle. If you can't find it, use soy sauce instead.

  • Prep:
  • Total Time:
  • Servings: 4
Thai Steak Stir-Fry

Source: Everyday Food, July/August July/August 2012

Ingredients

  • 1 teaspoon vegetable oil
  • 1/2 pound skirt steak, cut against the grain into thin strips
  • 1 pound green beans, trimmed
  • 4 tablespoons minced peeled fresh ginger
  • 4 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 1 cup fresh basil leaves, torn if large
  • 2 cups cooked rice, for serving

Directions

  1. 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 a 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.

Cook's Note

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

Reviews (4)

  • 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.

  • 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.

  • 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.

  • 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!

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