Beef and Green Bean Stir-Fry
This Beef and Green Bean Stir-Fry is fast, flavorful, and way better than takeout. Tender slices of beef get seared to perfection and tossed with blistered green beans in a savory, garlicky sauce that clings to every bite. You’ll have dinner on the table in 30 minutes and every plate wiped clean.
This stir-fry is a go-to for busy weeknights or meal prep. It’s bold and satisfying, with ingredients that are easy to keep on hand. Great any time of year, but especially when green beans are in season or you’re craving something hot and hearty.
If you love quick skillet meals, then you should try these recipes for Sausage and Tortellini Skillet and Ground Beef and Orzo Skillet.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- London broil: Slice it thin across the grain so it stays tender. This lean cut sears beautifully and soaks up flavor. If unavailable, flank steak or sirloin works too.
- Soy sauce: Adds a salty, umami kick to both the marinade and sauce. Go with low-sodium if you prefer. It’s the backbone of the flavor here.
- Oyster sauce (optional): Rich and savory, this adds depth and a touch of sweetness. Use hoisin as a swap if needed. Totally optional, but it really boosts the sauce.
- Cornstarch: Helps tenderize the meat and creates a silky finish on the sauce. It also thickens everything up nicely. Don’t skip this for stir-fries.
- Vegetable or canola oil: High heat friendly and neutral in flavor. Just what you need for getting that nice sear. Use any light cooking oil you have on hand.
- Fresh green beans: Trimmed and halved, they add crunch and color. Blistering them brings out a toasty, slightly smoky flavor. Don’t overcook—keep a bit of snap.
- Garlic: Freshly minced garlic brings bold, aromatic flavor. Add it toward the end so it doesn’t burn. It’s a must for any stir-fry.
- Ginger: Fresh is best here, adding zing and warmth. Ground ginger works in a pinch. You’ll smell it as soon as it hits the pan.
- Hoisin sauce or more oyster sauce: Hoisin adds sweet and tangy notes, while oyster sauce is more mellow and savory. Use whichever you have. Either one rounds out the sauce beautifully.
- Rice vinegar or dry sherry: Adds brightness and balance to the dish. Just a splash makes everything pop. Don’t overdo it—a little goes a long way.
- Crushed red pepper flakes (optional): Toss in for a spicy edge. Adjust to your heat preference. Totally skippable if you don’t want heat.
- Water: Helps loosen the sauce and deglaze the pan. Add just enough to get everything coated. Keeps things saucy but not soupy.
See the recipe card below for quantities.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Step 1: Toss the sliced beef with soy sauce and cornstarch in a bowl. Let it marinate while you prep the other ingredients.
Step 2: Heat oil in a skillet or wok over medium-high heat. Cook the green beans until they start to blister and soften, then remove them from the pan.
Step 3: Add the remaining oil to the pan, increase the heat, and sear the beef in a single layer until browned. Stir in the garlic and ginger and cook until fragrant.
Step 4: Return the green beans to the pan. Stir in the remaining soy sauce, hoisin or oyster sauce, rice vinegar, red pepper flakes, and water. Toss everything together and cook, then serve hot over steamed rice or noodles.
Storage
- Storage – Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days.
- Freezing – Freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating – Warm in a skillet over medium heat with a splash of water or in the microwave until hot. Stir occasionally to heat evenly.
What to Serve With Beef and Green Bean Stir-Fry
- These spicy, saucy noodles are full of garlicky, Instant Pot Thai Drunken Noodles that holds its own next to the beef stir-fry. They’re chewy, satisfying, and bring extra heat and depth to the plate. A great choice if you want something a little fiery and full of texture.
- This cool, crunchy Crunchy Asian Ramen Noodle Salad adds the perfect contrast to the hot stir-fry. It’s tossed with a tangy dressing and packed with crisp veggies and ramen noodles for a fun texture combo. Refreshing, light, and super easy to throw together.
- Hearty, savory, and packed with tender chicken, this Instant Pot Chicken Fried Rice can turn your stir-fry into a full meal that hits all the marks. The Instant Pot makes it low effort, and the flavors work perfectly alongside the garlicky green beans and beef.
Wendys Tips
- Slice the beef thinly against the grain for maximum tenderness.
- Blister the green beans just enough—they should still have a little crunch.
- Prep everything before you start cooking—this one moves fast!
- Don’t crowd the pan when searing the beef, or it’ll steam instead of brown.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Fresh is best for blistering, but thawed frozen ones will work in a pinch.
Yep! Flank steak, sirloin, or skirt steak all work well. Just slice thin and across the grain. Want the summary and meta description too?
Beef and Green Bean Stir-Fry
Equipment
- large skillet or wok
- Mixing Bowl
- Measuring spoons
- Tongs or spatula
- cutting board
- Sharp Knife
Ingredients
- 1 lb London broil thinly sliced across the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 tablespoon cornstarch
- 1 tablespoon vegetable or canola oil
- 12 oz fresh green beans trimmed and cut in half
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced (or 1 teaspoon ground ginger)
- 2 tablespoons soy sauce for sauce
- 1 tablespoon hoisin sauce or more oyster sauce
- 1 tablespoon rice vinegar or dry sherry
- ½ teaspoon crushed red pepper flakes optional
Instructions
- 2–3 tablespoons water
- In a bowl, toss the sliced beef with 2 tablespoons soy sauce and cornstarch; set aside while prepping other ingredients.
- Heat 1 teaspoon oil in a large skillet or wok over medium-high heat. Add green beans and cook for 3–4 minutes, stirring frequently, until they start to blister and soften; remove to a plate.
- Add remaining oil to the pan, increase heat to high, and add beef in a single layer. Sear for 2–3 minutes until browned, stirring occasionally.
- Add garlic and ginger; cook for 30 seconds until fragrant.
- Return green beans to the pan. Stir in the remaining soy sauce, hoisin or oyster sauce, rice vinegar, red pepper flakes, and 2–3 tablespoons water. Toss everything together and cook for another 1–2 minutes.
- Serve hot over steamed rice or noodles.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
