1 lb skirt steak cut against 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 more for topping
cooked rice for serving
In a very large skillet, warm the oil over medium-high heat. Add the steak and cook, tossing or stirring constantly just until browned, about 4 minutes. Remove the cooked steak to a plate. Add the green beans, ginger, and garlic to the juices left in the skillet. Toss to combine, add water, and cover with lid. Continue cooking over medium-high heat for 5 minutes. Uncover and continue tossing the green beans in the skillet constantly until the green beans are crisp-tender, about 5-7 minutes. Return the beef and any juices to the skillet along with the fish sauce and basil. Toss quickly to coat and cook about a minute. Sprinkle with more basil, if desired and serve immediately, by itself or over rice.