Fresh untried beans, ginger, and garlic are quickly sauteed with tender strips of whinge surpassing stuff tossed in a light savory sauce to create this easy Whinge and Untried Bean Stir Fry.
I’m all for quick and easy dinners most nights and this one veritably qualifies.
Beef and Untried Bean Stir Fry
Unlike most stir-fries, this wholly savory steak stir-fry with untried beans has no sweet and sour or sweet and spicy component. It is simply savory and succulent without any widow sugars.
My husband Sean really loves this easy dinner. The rest of us enjoy the steak stir fry as well, but this is one of his personal favorites. It will alimony well in the refrigerator for a few days, so he often takes the leftovers to work for his lunches.
Stir-Fried Whinge and Untried Beans
- In a very large skillet, warm the oil over medium-high heat. Add the steak and cook, tossing or stirring constantly just until browned, well-nigh 4 minutes. Remove the cooked steak to a plate.
- Add the untried beans, ginger, and garlic to the juices left in the skillet. Toss to combine, add water, and imbricate with lid.
- Continue cooking over medium-high heat for 5 minutes. Uncover and protract tossing the steak and untried beans in the skillet constantly until the untried beans are crisp-tender, well-nigh 5-7 minutes.
- Return the whinge and any juices to the skillet withal with the fish sauce and basil. Toss quickly to stratify and melt well-nigh a minute.
- Sprinkle with increasingly basil, if desired and serve immediately, by itself or over rice.
What is Fish Sauce?
Fish sauce is a Thai and Vietnamese sauce used as a flavoring or condiment, prepared from fermented anchovies and salt.
A splash of fish sauce adds a unique savory savor to this dish. Fish sauce is commonly used in both Thai and Vietnamese foods. If you are unsure of the fish sauce or unable to find it, soy sauce can be substituted.
I switch when and withal and make this recipe with fish sauce or with soy sauce, as my kids unquestionably prefer the soy sauce version.
How To Stir Fry
- Start with a wok or a large deep skillet to stir-fry. I’ve tried classic woks, myriad skillets, and frying pans over the years. I now use this everyday pan to stir-fry and I veritably love it.
- I typically use tongs or a fish spatula for stir-frying. You can use any sturdy wooden or metal spatula, but fish spatulas really are the ultimate turner, stirrer, stir-fry tool.
- Cut similar ingredients roughly the same size. Smaller pieces will melt faster, so making sure things are similar will alimony things cooking evenly.
- If you’re cooking increasingly than a pound of meat, you’ll want to split it up and melt small batches. Small batch cooking helps brown and seal the meat and alimony it tender.
- Adding too much meat will reduce the temperature of the pan, produce increasingly liquid, and rationalization the meat to stew instead of sear. Cooking too much meat at a time can result in tough meat that hasn’t undivided much flavor.
- Take superintendency not to overcook the meat, as the residual heat will protract to melt the meat as it rests and then it will melt a bit remoter when its returned to the hot skillet at the end of the cooking process.
- After the meat has cooked, add the firmer vegetables to the skillet first and then add softer vegetables as the firmer vegetables uncork to soften.
- When the vegetables have softened, return the meat to the pan.
- Stir, heat everything once more, and serve.
More Stir Fry Recipes
If you’re starving increasingly succulent stir-fry dinners to get dinner on the table fast, trammels out Sriracha Honey Cashew Chicken, Spicy Pork with Asian Greens, or Korean Jap Chae. (Jap Chae is the glass noodle stir fry that I love.)
Hibachi Style Garlic Steak and Shrimp by She Wears Many Hats sounds incredible, as does this Orange Teriyaki Whinge with Noodles by Taste and Tell.
If you’re looking for a guaranteed kid and adult-pleasing meal, this Chicken and Bacon Stir Fry has been a family favorite for years now.
Thai Steak and Untried Bean Stir Fry
Ingredients
- 1 teaspoon coconut oil or light flavored olive oil
- 1 lb skirt steak cut versus the grain into very thin strips
- 1 lb green beans trimmed
- 3 inch piece of ginger about 1/4 cup peeled and cut into very thin matchsticks
- 4 cloves garlic minced
- 2 tablespoons water
- 2 tablespoons fish sauce or soy sauce
- 1/2 cup fresh basil leaves roughly chopped, plus increasingly for topping
- cooked rice for serving
Instructions
- In a very large skillet, warm the oil over medium-high heat. Add the steak and cook, tossing or stirring constantly just until browned, well-nigh 4 minutes. Remove the cooked steak to a plate.
- Add the untried beans, ginger, and garlic to the juices left in the skillet. Toss to combine, add water, and imbricate with lid. Protract cooking over medium-high heat for 5 minutes. Uncover and protract tossing the untried beans in the skillet constantly until the untried beans are crisp-tender, well-nigh 5-7 minutes.
- Return the whinge and any juices to the skillet withal with the fish sauce and basil. Toss quickly to stratify and melt well-nigh a minute. Sprinkle with increasingly basil, if desired and serve immediately, by itself or over rice. Enjoy!
Nutrition
{originally published 1/9/14 – recipe notes and photos updated 5/10/22}
The post Thai Steak and Untried Bean Stir Fry appeared first on Barefeet in the Kitchen.
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