Thai Steak and Green Bean Stir-Fry

Featured in the Honolulu Star-Advertiser on March 6, 2013.



Thai Steak and Green Bean Stir-Fry

  • 1 teaspoon peanut oil
  • 1/2 pound skirt steak, cut into thin strips against the grain
  • Salt to taste
  • 4 tablespoons fresh ginger, minced peel, divided as noted below
  • 4 cloves garlic, minced, divided as noted below
  • 1 pound fresh green beans, cleaned and trimmed
  • 3 shallots, sliced
  • 2 tablespoons fish sauce (available in the Asian section at local supermarkets)
  • 1 cup fresh Thai basil
  • 1-2 fresh Thai chilies, chopped finely


  1. In a large skillet or wok, heat oil over medium-high heat.
  2. Lightly season steak with salt and add to the skillet with half of the ginger and garlic.
  3. Cook for 4 minutes or until steak is lightly browned.
  4. Remove steak, garlic and ginger from the skillet and set aside.
  5. Add the green beans, shallots, and the remainder of the ginger and garlic to the skillet; cook until crisp tender, about 5 minutes.
  6. Return steak into the skillet (with all the juices); add fish sauce, basil and chilies.
  7. Cook for one minute and serve over jasmine rice.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste or jasmine rice):
170 calories, 8 g fat, 3 g saturated fat, 35 mg cholesterol, 750 mg sodium, 12 g carbohydrate, 4 g fiber, 5 g sugar, 15 g protein


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