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Whether you’re looking for a quick weeknight meal or a beefy vegetable-forward meal, this green bean beef stir fry checks all your boxes and comes together in no time!

This green bean and beef stir fry is identical to my green bean chicken stir fry except it’s made with tender beef slices for more of a denser meal than with the chicken. Same thick, savory-sweet (and slightly spicy) sauce and fresh green beans! It’s for those that are craving something more beefy and rich and honestly, who doesn’t love beef stir frys? Don’t forget to serve with a side of white rice for a well-balanced meal.
Recipe Variations
- If you prefer a different cut of beef, you can use whatever you like as long as they’re cut into thin strips. I do not recommend beef stew chunks.
- Any sensitivity to spice may be avoided by omitting the chili garlic sauce or using less.
- Add more vegetables to the dish like sliced red bell peppers or sliced broccoli florets for an even more vegetable-filled dinner.
Storage and Reheating Instructions
Allow green bean beef stir fry to cool then place into an airtight container and keep in the refrigerator for up 4 days. To reheat, use a microwave-safe container and reheat in the microwave until warmed through or reheat in a skillet on the stovetop until warmed through.
Green Bean Beef Stir Fry
Equipment
Ingredients
For the beef:
- 1 pound (454 g) flank steak, thinly sliced
- 2 teaspoons cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon baking soda
- 1 tablespoon water
For the sauce:
- 3 cloves garlic, finely minced
- ½ cup (118 ml) water
- 1 teaspoon granulated sugar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon dark soy sauce
- Splash of sesame oil
- 2 teaspoons cornstarch
For the rest of the dish:
- 1 pound (454 g) green beans, trimmed
- 1 tablespoon Shaoxing wine, if you don’t have this, Chinese cooking wine works too and if you don’t have that, just omit
- 2-3 tablespoons cooking oil, divided
- 2 tablespoons water
Instructions
- Add sliced beef to a bowl then add in cornstarch, soy sauce, baking soda, and water. Using your hands, mix and make sure all the beef is coated. Allow to sit for 20 minutes.1 pound (454 g) flank steak, 2 teaspoons cornstarch, 1 teaspoon soy sauce, 1 teaspoon baking soda, 1 tablespoon water
- In the meantime, prepare the sauce by mixing together in a measuring cup. Set aside.3 cloves garlic, ½ cup (118 ml) water, 1 teaspoon granulated sugar, 1 tablespoon low sodium soy sauce, 1 tablespoon dark soy sauce, Splash of sesame oil, 2 teaspoons cornstarch
- Once the beef has finished marinating, put a skillet or wok over high heat and add 1 tablespoon of oil to the pan. Once heated, add the beef to the skillet/wok and cook until browned on the exterior. Remove and set aside on a plate.2-3 tablespoons cooking oil
- In the same skillet/wok, add the remaining oil and green beans and cook until they’re blistered on the outside. Add 2 tablespoons of water to the skillet/wok then cover and let green beans cook for 1 minute.1 pound (454 g) green beans, 2 tablespoons water
- Add the beef back in and continue cooking.
- Turn heat down to medium then deglaze the pan with Shaoxing wine (if using) then add the sauce. Allow it to thicken and then remove from heat. Stir to coat everything in the sauce.1 tablespoon Shaoxing wine
- Serve with white rice.
Nutrition
Photographs by Eat Love Eat
Julie…..in instruction #1 I do not think you want to say Chicken. This is for Beef. I can not wait to try this. Thank you.
ha, thank you!!