Thai Basil Beef and Green Bean Stir Fry

• 1 lb flank steak, thinly sliced against the grain
• 12 oz green beans, trimmed
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 1/4 cup Thai basil leaves
• 3 tbsp soy sauce, gluten-free if needed
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp sugar
• 1/2 tsp crushed red pepper flakes
• Salt to taste
• Cooked jasmine rice, for serving

Steps

1. 1 In a small bowl, toss the sliced beef with 1 tablespoon of soy sauce.
2. 2 Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef and stir-fry until browned, about 3-4 minutes. Remove and set aside.
3. 3 In the same skillet, add another tablespoon of vegetable oil and sesame oil. Toss in the green beans, garlic, and ginger, and stir-fry for 4-5 minutes until the beans are crisp-tender.
4. 4 Add the remaining soy sauce, oyster sauce, fish sauce, sugar, and red pepper flakes. Stir to combine.
5. 5 Return the beef to the skillet, add the basil leaves, and toss everything together until well combined and heated through.
6. 6 Taste and adjust seasoning with salt if needed. Serve immediately over jasmine rice.

Equipment

• large skillet or wok
• spatula

Variations

• Substitute chicken for beef for a Thai Basil Chicken and Green Bean Stir Fry.

Substitutions

• If oyster sauce is unavailable, use an extra tablespoon of soy sauce and a touch of hoisin sauce.

Pairings

• Spring rolls
• Mango sticky rice

Nutrition

Tips

• For the best texture, ensure the beef is sliced thinly and against the grain.
• Have all ingredients prepped and ready to go before starting to cook, as stir-frying is quick!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat in a skillet.

Serving Suggestions

• Serve with steamed jasmine rice and a side of lime wedges for brightness.

FAQ