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Thai Beef Salad with Green Beans - an easy family favorite!

This is a delicious beef stir fry recipe. Thai Beef Salad with Green Beans is an innovative, warm salad and is the ideal quick meal.

Easy

Serves 4 - 6

Preparation time: 10 mins

Cooking time: 15 - 20 mins

Ingredients:

3 tablespoons cooking oil

2 onions, finely sliced

1 lb/ 450g green beans, topped and tailed

1" / 2.5cm piece of fresh ginger root, peeled and very finely slivered

1 clove garlic, crushed

8oz / 250g beef, cut into thin slivers, about the size of an index finger (sirloin or rump are good choices)

2 tablespoons soy sauce

½ cup water

½ cup roasted pecan nuts

1 teaspoon salt

4 cups / 1 liter water for boiling beans

Method:

Bring the water to the boil in a pot. Add 1 teaspoon of salt and the green beans. Cook rapidly for about 10 minutes, or until the beans are just crisp. Be careful not to overcook them! They should still be bright green in color and retain a bit of 'snap'. Drain the beans and rinse under cold water to stop them cooking further.
Heat the oil in a pan or wok. Add the onions and fry them until they take on a brownish color. Keep stirring them at this point. You don't want them to burn, but the caramel brown onions are what help to give this dish flavor.
Add the slivered ginger and crushed garlic to the onions. Allow to cook for a minute.
Add the beef to the pan. Cook for a minute, allowing the pieces to brown slightly and then turn the mixture, allowing the other sides to brown. Add the soy sauce and the water gradually, so that the pan doesn't get dry, but don't make the mixture too wet. Stir until the meat is just cooked through, but slightly pink on the inside. (Cook another few minutes if you like your meat well done.)
Toss in the drained green beans and pecan nuts.
Adjust seasoning. Serve straight from the pan with rice.