Wicket in action
Cons: no sauce (personal preference) and minimal flavor level on the green beans. The meat picked up the fish sauce and ginger/garlic nicely but it slid right off the green beans.
Overall I'd give it a B, good but nothing to rave about. If I made it again I would definitely cut the green beans in half, they were a bit unwieldy. I also seem to have my beef stir-fry method down. The beef was tender and flavorful. The key is to pull it out when it's still a little pink (about 3 minutes this time) because it will continue to cook when you throw it back in with the veggies. Sidenote: WF was out of skirt steak so the nice butcher man recommended a flat iron steak. It was delicious and only five dollars for half a pound.
Thai Steak Stir-Fry
(from Everyday Food Magazine)Ingredients:
1 tablespoon vegetable oil
1/2 pound skirt steak, cut against the grain into think strips
1 pound fresh green beans, trimmed and sliced in half
4 tablespoons fresh minced ginger
4 cloves garlic, minced
2 tablespoons fish sauce (or soy)
1 cup fresh basil, torn
2 cups cooked rice, for serving
1. Freeze the meat for 15 minutes before slicing. It will be easier to cut thinly.
2. In a wok or large skillet, heat oil over medium-high heat. Add steak and cook, stirring, until browned, about 3-4 minutes. Transfer steak to a plate.
3. Add green beans, ginger, and garlic, and cook, stirring, until green beans are crisp-tender, about 5 minutes.
4. Return beef to wok and add fish sauce and basil. Cook 1 more minute. Serve with rice