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


  • 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


  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 Notes

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.


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