1 teaspoon coconut oil
3/4 lb skirt steak, or quorn cut against the grain into very thin strips
1 lb green beans, trimmed
3" piece of ginger, about 1/4 cup peeled and cut into very thin matchsticks
4 cloves garlic, minced
2 tablespoons fish sauce or soy sauce
1/2 cup fresh basil leaves, roughly chopped
cooked rice, for serving
1. 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 and cook tossing constantly until the green beans are crisp tender, about 5-7 minutes.
2. 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. Serve immediately over rice. Enjoy!