Thai Steak Stir-Fry

Two nights in a row I've had Thai.  Last night was a Thai chicken salad that was to....die....for....

Tonight's recipe was good and easy. Two of my favorite things.  I modified it slightly because it doesn't make much sauce. I like sauce. If you are not a sauce person, then don't bother adding my modifications.

Thai Steak Stir-Fry

Courtesy of Everyday Food

Courtesy of Everyday Food
Serves 4

1 tsp vegetable oil

1/2 pound skirt steak, cut against the grain into thin strips

1 pound green beans, trimmed

4 T minced peeled fresh ginger

4 cloves garlic, minced

2 T fish sauce

1 cp fresh basil leaves, torn if large

2 c cooked rice, for serving

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.

My modifications are simple. I mixed about a quarter cup beef broth with 1T soy sauce and then about a T cornstarch. I added that at the end and cooked it until it was thickened.