Beef String Bean Stir Fry

There are some dinners that feel like a treat but still come together faster than delivery. This beef string bean stir fry is exactly that — a savory, slightly saucy dish with crisp-tender green beans and juicy strips of beef. After one or two tries, you’ll have it memorized, and that’s a good thing.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced across the grain
• 12 oz string beans (also labeled green beans), ends trimmed
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 3 tbsp low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tsp cornstarch
• 1 tsp sugar
• ¹⁄₄ cup cold water
• 3 tbsp neutral oil, like canola or vegetable, divided
• 1 tsp toasted sesame oil
• Pinch of red pepper flakes (optional)

Method

1. If the beef is not already sliced, place it in the freezer for 20 minutes to make slicing easier. Then cut it into thin strips against the grain.
2. Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, sugar, and water. Set aside.
3. Heat 1 tablespoon of the neutral oil in a large skillet or wok over high heat. Add the string beans and cook, stirring occasionally, for 4 to 5 minutes, until they are bright green and blistered in spots but still crisp. Transfer to a plate.
4. Add another tablespoon of oil to the skillet. Arrange half of the beef in a single layer. Let it cook undisturbed for 3 to 4 minutes, until browned, then flip and cook for 1 to 2 minutes more. Transfer to a plate. Repeat with the remaining oil and beef.
5. Lower the heat to medium. Add the garlic and ginger, and stir for about 30 seconds until fragrant. Give the sauce a quick stir, then pour it into the skillet. Let it bubble and thicken for about 1 minute, scraping up any browned bits.
6. Return the beef and string beans to the skillet. Add the toasted sesame oil and red pepper flakes, if using. Toss everything to coat and heat through for about 1 minute. Serve over steamed rice or noodles.

💡 Note: A hot, wide pan is the key to browned beef instead of steamed meat. If your skillet isn’t large enough, cook the beef in three even batches rather than two.

To swap the protein, sliced chicken breast or pressed extra-firm tofu work well. For tofu, cut it into cubes, sear until golden, and follow the same steps. Leftovers will keep in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat so the beans stay crisp.

The next time a weeknight feels rushed, let this stir fry be the plan. Once you’re comfortable with the method, you can swap in other vegetables or adjust the sauce to your taste — but this version is one you’ll genuinely want to make again.

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