Drunken Stir-Fried Beef with Green Beans

Drunken Stir-Fried Beef with Green BeansRecipe
Randy Mayor; Jan Gautro
Most Thai dishes are named after the main ingredients or cooking techniques. But occasionally, a dish has a playful or poetic name, such as this one. Serve over jasmine rice.


5 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 202
Caloriesfromfat 41 %
Fat 9.2 g
Satfat 3.7 g
Monofat 3.5 g
Polyfat 0.5 g
Protein 20.2 g
Carbohydrate 10 g
Fiber 1.4 g
Cholesterol 45 mg
Iron 2.7 mg
Sodium 1100 mg
Calcium 50 mg


Drunken Paste:
1/2 teaspoon kosher salt
7 garlic cloves, minced
1 1/4 teaspoons minced bird chile or 2 1/2 teaspoons minced serrano chile
2 teaspoons coarsely chopped galangal or peeled fresh ginger
1 tablespoon chopped peeled fresh lemongrass
2 kaffir lime leaves, thinly sliced, or 1 teaspoon grated lime rind
Cooking spray
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
2 cups (1-inch) diagonally cut green beans
1 cup quartered cherry tomatoes
1 tablespoon sugar
3 tablespoons Thai fish sauce
1 teaspoon cider vinegar
1 cup Thai basil leaves


To prepare the paste, combine the salt and minced garlic in a mortar and pestle, and pound to form a paste. Add chile, galangal, lemongrass, and lime leaves, one at a time, until each ingredient is incorporated into paste.

To prepare stir-fry, heat a wok or large nonstick skillet coated with cooking spray over medium-high heat. Add paste, and stir-fry for 30 seconds (fumes may cause eyes and throat to burn slightly). Add beef; stir-fry for 3 minutes. Add beans; stir-fry for 1 minute. Add tomatoes, sugar, fish sauce, and vinegar; stir-fry for 1 minute or until beef reaches desired degree of doneness. Stir in basil.

Wine Note: Here's a great example of a beef dish laced with lots of green flavors - in this case, lemongrass, lime and basil. A Sauvignon Blanc, itself sporting green notes, would pair wonderfully with this dish. Try Jepson Sauvignon Blanc 1999 (Mendocino County, California; $11).