Back to Thai Steak Stir-Fry All Reviews for Thai Steak Stir-Fry - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 30 mins Servings: 4 thai_steak_stir-fry_1.jpg
Ingredients Ingredient Checklist 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
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4 thai_steak_stir-fry_1.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
thai_steak_stir-fry_1.jpg
thai_steak_stir-fry_1.jpg
Ingredients
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
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 Place steak in the freezer for 15 minutes before slicing. The meat will firm up so you can cut it into perfectly thin strips.
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.
Reviews (4)
Add Rating & Review 46 Ratings 5 star values: 2 4 star values: 16 3 star values: 15 2 star values: 10 1 star values: 3
Reviews (4)
Add Rating & Review 46 Ratings 5 star values: 2 4 star values: 16 3 star values: 15 2 star values: 10 1 star values: 3
Add Rating & Review
46 Ratings 5 star values: 2 4 star values: 16 3 star values: 15 2 star values: 10 1 star values: 3
46 Ratings 5 star values: 2 4 star values: 16 3 star values: 15 2 star values: 10 1 star values: 3
46 Ratings 5 star values: 2 4 star values: 16 3 star values: 15 2 star values: 10 1 star values: 3
5 star values: 2 4 star values: 16 3 star values: 15 2 star values: 10 1 star values: 3
Martha Stewart Member Rating: Unrated 07/29/2014 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. Martha Stewart Member Rating: 1 stars 07/03/2014 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. Martha Stewart Member Rating: Unrated 01/20/2013 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. Martha Stewart Member Rating: Unrated 09/09/2012 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!Martha Stewart Member
Rating: Unrated 07/29/2014
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.
Rating: Unrated
Rating: 1 stars 07/03/2014
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.
Rating: 1 stars
Rating: Unrated 01/20/2013
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.
Rating: Unrated 09/09/2012
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!
All Reviews for Thai Steak Stir-Fry
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Thai Steak Stir-Fry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
