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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon(s) vegetable oil |
1/2 pound(s) skirt steak cut against grain into thin strips |
1 pound(s) green beans trimmed |
4 tablespoon(s) fresh ginger minced |
4 clove(s) garlic minced |
2 tablespoon(s) fish sauce |
1 cup(s) fresh basil leaves torn if large |
2 cup(s) cooked rice |
Directions:
1. Place steak in freezer for 15 minutes before slicing.
2. 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.
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