WSIU InFocus Recipes
Thai Green Beans
|1lb.||small green beans|
|3 tbsp.||saflower oil|
|1 1/2 tsp.||dark sesame seed oil|
|2 tsp.||fish sauce (Tiparos)|
|1/2 cup||water - as needed|
|1 tsp.||red curry paste (Arou-D)|
|3 tbsp.||oyster sauce|
|flank steak (for 4)|
Clean and snap green beans. Add safflower oil to a hot sauce pan. Smash garlic and add to the hot oil. Stir until slightly brown. Add clean and snapped green beans to the hot garlic oil and stir. Add fish sauce and oyster sauce to the green beans. Place lid on pan and stir often until green beans soften. When beans are done, make a small hole in the center of the green beans and add the curry paste and a couple of spoonfuls of water to ensure the curry distributes evenly. Remove from heat and set aside.
Cut the flank steak into thin stripes and sprinkle with 1 tsp. of garlic powder. Place steak into a large bowl and add 1 tsp. of fish sauce and 3 tbsp. of oyster sauce. Stir fry in a hot pan in sesame oil and safflower oil until done. Add green beans to the steak and stir. Serve green beans and flank steak over a bed of steamed jasmine rice.