I like my dinners to be fast and filling, but what really makes this stir-fry shine in my kitchen is the combination of fresh green beans and perfectly cooked beef. The flavors are balanced, and the textures—soft beef against crisp vegetables—are just perfect. This Beef and Green Bean Stir-Fry is one of my go-to recipes. It’s packed with tender strips of beef, crisp green beans, and a savory sauce that will make your taste buds dance. Every time I make it, I feel like I’m serving a meal straight out of a restaurant.

I have tried different stir-fry sauces, but I use a mix of soy sauce, oyster sauce, and hoisin sauce for this recipe. Always remember to sear the beef quickly on high heat so it stays juicy and tender while the green beans stay bright and crisp. These little details make all the difference.

You can serve this dish on its own for a low-carb option, with some steamed jasmine or brown rice, or also with noodles for a heartier meal. A sprinkle of sesame seeds or fresh chopped green onions adds a simple but beautiful finishing touch that elevates the dish.

Its Perfect For:

• Quick weeknight dinners
• Healthy family meals
• Meal prep for work lunches
• Impressing guests without stress
• Anyone craving a savory, satisfying stir-fry

Ingredients

• 1 lb beef (flank steak or sirloin), thinly sliced
• 2 cups green beans, trimmed
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon black pepper
• 1 teaspoon cornstarch (optional, for thickening)
• 2 tablespoons water or beef broth

Kitchen Equipment You’ll Need

• Wok or large skillet
• Sharp knife for slicing beef and green beans
• Cutting board
• Mixing bowls for marinating
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Saucepan if thickening the sauce

How to Make Beef and Green Bean Stir-Fry

Step 1

Prepare the beef: Thinly slice your beef against the grain to ensure tenderness. In a medium bowl, toss the beef with a splash of soy sauce, a pinch of black pepper, and cornstarch if using. Let it sit for 5–10 minutes while you prep the vegetables. This little step helps the beef stay tender and soak up the flavors later.

Step 2

Blanch the green beans: Bring a pot of water to boil and add a pinch of salt. Drop the green beans in for 2–3 minutes until bright green and slightly tender, then drain and set aside. Blanching helps preserve their vibrant color and crisp-tender texture.

Step 3

Stir-fry the aromatics: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger and sauté for about 30 seconds until fragrant—but be careful not to burn them. This step releases a burst of flavor that forms the base of the stir-fry.

Step 4

Cook the beef: Increase heat to high and add the beef slices in a single layer. Let them sear for 1–2 minutes before stirring. Continue to cook until the beef is mostly cooked through, about 3–4 minutes. Remove the beef from the pan and set aside.

Step 5

Combine everything: Add the green beans to the pan and stir-fry for 2 minutes. Return the beef to the pan and pour in soy sauce, oyster sauce, hoisin sauce, and sesame oil. Add water or beef broth to create a little sauce that coats everything evenly. Stir-fry for another 2–3 minutes, letting the flavors meld together. Taste and adjust seasoning if needed.

Step 6

Serve: Transfer to a serving plate and drizzle any remaining sauce from the pan on top. Sprinkle sesame seeds or sliced green onions if desired for extra flavor and presentation.

Tips for Beef and Green Bean Stir-Fry

• Slice the beef against the grain for tenderness. It makes every bite soft and easy to chew. Avoid slicing with the grain or it may feel chewy.
• Blanch green beans briefly in boiling water. This keeps them bright green and crisp instead of overcooked and dull.
• Preheat the pan until very hot before adding oil. This helps sear the beef properly and locks in the juices.
• Marinate the beef for at least 10 minutes. Even a short soak boosts flavor and tenderness. Longer is always better if you have time.
• Cook beef in batches if necessary. Crowding the pan lowers the temperature and prevents proper browning.
• Stir constantly after adding the sauce. This ensures every piece is coated evenly and the sauce thickens nicely.
• Taste before serving. Adjust soy or oyster sauce for saltiness or sweetness depending on your preference.

Optional Ingredients

• Red bell peppers for color and sweetness
• Carrots for extra crunch
• Baby corn for texture
• Mushrooms for umami flavor
• Chili flakes for spice
• Cashews or peanuts for crunch

How to Serve Beef and Green Bean Stir-Fry

I love serving this stir-fry straight from the wok onto a warm plate. The aroma of garlic, ginger, and savory sauce fills the kitchen and makes everyone instantly curious. Pair it with steamed jasmine or brown rice to soak up the sauce, making every bite flavorful and satisfying. For a more substantial meal, I sometimes add a side of soft noodles or even quinoa.

I often serve it with a side of lightly pickled vegetables or a fresh cucumber salad. The acidity from the pickles balances the richness of the beef and gives a refreshing contrast. A few sesame seeds or a drizzle of sesame oil at the end enhances both aroma and presentation.

I also enjoy packing this dish for work lunches or family meal prep. It reheats beautifully in a pan over medium heat, keeping the green beans crisp and the beef tender. Garnishing with fresh herbs or sliced green onions before eating makes it feel vibrant and fresh every time, even the next day.

Is Beef and Green Bean Stir-Fry Healthy?

Yes! This dish is a healthy option because it combines lean beef with fresh vegetables. Green beans provide fiber, vitamins, and minerals, while beef offers protein and iron.

Using minimal oil and a light sauce helps keep the calorie count reasonable. You can also pair it with brown rice or quinoa for a balanced, nutrient-rich meal. It’s filling, nutritious, and satisfying without being heavy.

Variations and Substitutions

• Chicken and Green Bean Stir-Fry: Substitute beef with thinly sliced chicken breast or thigh. Cook slightly longer until fully cooked but still tender. Sauce remains the same, so you keep the flavors intact.
• Tofu and Green Bean Stir-Fry: For a vegetarian option, use firm tofu cubes. Pan-fry until golden before adding the sauce, keeping the texture firm and flavorful.
• Spicy Beef Stir-Fry: Add sliced fresh chili or chili paste to the aromatics. This gives a warm, fiery kick to the savory dish without overwhelming the flavors.
• Beef and Broccoli Stir-Fry: Replace green beans with broccoli florets for a classic version. Blanch broccoli first to keep it crisp and bright green.
• Honey Garlic Beef Stir-Fry: Add a tablespoon of honey and minced garlic to the sauce. Sweet and savory flavors complement the beef perfectly.
• Cashew Beef Stir-Fry: Stir in roasted cashews at the end for crunch. They add nutty flavor and make it extra satisfying.
• Low-Sodium Beef Stir-Fry: Use low-sodium soy sauce and omit added salt. You can increase garlic, ginger, or sesame oil for flavor instead.
• Beef and Mixed Vegetables Stir-Fry: Add baby corn, carrots, and bell peppers for a colorful, nutrient-packed meal. Each vegetable brings a unique texture and flavor.

How to Store, How to Reheat

You can store leftover stir-fry in an airtight container in the refrigerator for up to 2 days. Make sure it cools completely before sealing to maintain freshness. If you want to prep it ahead, store the sauce separately and mix before reheating for better texture.

To reheat, use a skillet over medium heat. Add a splash of water or broth if needed to loosen the sauce. Stir occasionally until the beef is warm and green beans are still crisp-tender. Avoid microwaving too long, or the beans may become mushy.

Frequently Asked Questions About Beef and Green Bean Stir-Fry

Can I use frozen green beans?
Yes, frozen green beans are fine, but make sure to thaw and drain them well. Stir-fry slightly longer to ensure they stay crisp instead of becoming mushy. They work well if fresh ones aren’t available.

What’s the best beef cut for this recipe?
Flank steak or sirloin are ideal because they’re tender and flavorful when sliced thin. Avoid thicker cuts like chuck—they take longer to cook and may become chewy.

Can I make this gluten-free?
Absolutely! Replace regular soy sauce with tamari or coconut aminos. All other ingredients remain the same, and the flavor is still rich and savory.Is it okay to prep everything in advance?
Yes! Slice vegetables and beef ahead of time. You can even marinate the beef the night before to save time. Just store everything in separate containers in the fridge for freshness.

Beef and Green Bean Stir-Fry Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Asian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

This Beef and Green Bean Stir-Fry is simple, flavorful, and versatile. Whether you’re cooking for a busy weeknight or prepping for the week ahead, it’s a meal that looks good, tastes amazing, and keeps everyone coming back for seconds.

Ingredients

• 1 lb beef (flank steak or sirloin), thinly sliced

• 2 cups green beans, trimmed

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon hoisin sauce

• 1 teaspoon sesame oil

• 1 tablespoon vegetable oil

• 3 cloves garlic, minced

• 1 teaspoon ginger, minced

• 1/2 teaspoon black pepper

• 1 teaspoon cornstarch (optional, for thickening)

• 2 tablespoons water or beef broth

Directions

• Prepare the beef: Thinly slice your beef against the grain to ensure tenderness. In a medium bowl, toss the beef with a splash of soy sauce, a pinch of black pepper, and cornstarch if using. Let it sit for 5–10 minutes while you prep the vegetables. This little step helps the beef stay tender and soak up the flavors later.
• Blanch the green beans: Bring a pot of water to boil and add a pinch of salt. Drop the green beans in for 2–3 minutes until bright green and slightly tender, then drain and set aside. Blanching helps preserve their vibrant color and crisp-tender texture.
• Stir-fry the aromatics: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger and sauté for about 30 seconds until fragrant—but be careful not to burn them. This step releases a burst of flavor that forms the base of the stir-fry.
• Cook the beef: Increase heat to high and add the beef slices in a single layer. Let them sear for 1–2 minutes before stirring. Continue to cook until the beef is mostly cooked through, about 3–4 minutes. Remove the beef from the pan and set aside.
• Combine everything: Add the green beans to the pan and stir-fry for 2 minutes. Return the beef to the pan and pour in soy sauce, oyster sauce, hoisin sauce, and sesame oil. Add water or beef broth to create a little sauce that coats everything evenly. Stir-fry for another 2–3 minutes, letting the flavors meld together. Taste and adjust seasoning if needed.
• Serve: Transfer to a serving plate and drizzle any remaining sauce from the pan on top. Sprinkle sesame seeds or sliced green onions if desired for extra flavor and presentation.