Fresh green beans, ginger, and garlic are quickly sauteed with tender strips of beef before being tossed in a light savory sauce to create this easy Beef and Green Bean Stir Fry.
I’m all for quick and easy dinners most nights and this one absolutely qualifies.
Beef and Green Bean Stir Fry
Unlike most stir-fries, this wholly savory steak stir-fry with green beans has no sweet and sour or sweet and spicy component. It is simply savory and delicious without any added sugars.
My husband Sean really loves this easy dinner. The rest of us enjoy the steak stir fry as well, but this is one of his personal favorites. It will keep well in the refrigerator for a few days, so he often takes the leftovers to work for his lunches.
Stir-Fried Beef and Green Beans
- 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. Toss to combine, add water, and cover with lid.
- Continue cooking over medium-high heat for 5 minutes. Uncover and continue tossing the steak and green beans in the skillet constantly until the green beans are crisp-tender, about 5-7 minutes.
- 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.
- Sprinkle with more basil, if desired and serve immediately, by itself or over rice.
What is Fish Sauce?
Fish sauce is a Thai and Vietnamese sauce used as a flavoring or condiment, prepared from fermented anchovies and salt.
A splash of fish sauce adds a unique savory flavor to this dish. Fish sauce is frequently used in both Thai and Vietnamese foods. If you are unsure of the fish sauce or unable to find it, soy sauce can be substituted.
I switch back and forth and make this recipe with fish sauce or with soy sauce, as my kids actually prefer the soy sauce version.
How To Stir Fry
- Start with a wok or a large deep skillet to stir-fry. I’ve tried classic woks, countless skillets, and frying pans over the years. I now use this everyday pan to stir-fry and I absolutely love it.
- I typically use tongs or a fish spatula for stir-frying. You can use any sturdy wooden or metal spatula, but fish spatulas really are the ultimate turner, stirrer, stir-fry tool.
- Cut similar ingredients roughly the same size. Smaller pieces will cook faster, so making sure things are similar will keep things cooking evenly.
- If you’re cooking more than a pound of meat, you’ll want to split it up and cook small batches. Small batch cooking helps brown and seal the meat and keep it tender.
- Adding too much meat will reduce the temperature of the pan, produce more liquid, and cause the meat to stew instead of sear. Cooking too much meat at a time can result in tough meat that hasn’t absorbed much flavor.
- Take care not to overcook the meat, as the residual heat will continue to cook the meat as it rests and then it will cook a bit further when it’s returned to the hot skillet at the end of the cooking process.
- After the meat has cooked, add the firmer vegetables to the skillet first and then add softer vegetables as the firmer vegetables begin to soften.
- When the vegetables have softened, return the meat to the pan.
- Stir, heat everything once more, and serve.
More Stir Fry Recipes
If you’re craving more delicious stir-fry dinners to get dinner on the table fast, check out Sriracha Honey Cashew Chicken, Spicy Pork with Asian Greens, or Korean Jap Chae. (Jap Chae is the glass noodle stir fry that I love.)
Hibachi Style Garlic Steak and Shrimp by She Wears Many Hats sounds incredible, as does this Orange Teriyaki Beef with Noodles by Taste and Tell.
If you’re looking for a guaranteed kid and adult-pleasing meal, this Chicken and Bacon Stir Fry has been a family favorite for years now.
Thai Steak and Green Bean Stir Fry
Ingredients
- 1 teaspoon coconut oil or light flavored olive oil
- 1 lb skirt steak cut against the grain into very thin strips
- 1 lb green beans trimmed
- 3 inch piece of ginger about ¼ cup peeled and cut into very thin matchsticks
- 4 cloves garlic minced
- 2 tablespoons water
- 2 tablespoons fish sauce or soy sauce
- 1/2 cup fresh basil leaves roughly chopped, plus more for topping
- cooked rice for serving
Instructions
- 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. Toss to combine, add water, and cover with lid. Continue cooking over medium-high heat for 5 minutes. Uncover and continue tossing the green beans in the skillet constantly until the green beans are crisp-tender, about 5-7 minutes.
- 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. Sprinkle with more basil, if desired and serve immediately, by itself or over rice. Enjoy!
Nutrition
{originally published 1/9/14 – recipe notes and photos updated 5/10/22}
L IL B says
Would this work over noodles?
Mary says
This would be delicious with noodles, rice, or pretty much any other side dish. Enjoy!
Mimi says
Wonderful. A stir fry, and who to make variations of stir fries, is something I taught my daughters before they left home. They are so easy, and don’t have to all be the same. And healthy! Great recipe!
marco satta says
This is delicious! I will prepare this evening for my partner. Thank you very much
Terrell Taylor says
Prepared according to recipe, was a bit over on beef (sirloin), 1.5#. Served on Basmati rice, was really impressed. Got better the further I got down the bowl. Used fish sauce, but needed salt, so seasoned bowl with soy (Kikkoman). Really nice.
Mary says
I’m glad you liked it, Terrell.
Louise Roberts says
Would love to have easy and quick recipes like the Thai beef steak.
Mary Younkin says
There is an abundance of recipes here to choose from, Louise. Enjoy!
Smallu says
Nom!! We veganized this by using Gardein’ Beefless Tips. It’s incredible that such a simple recipe could be so tasty!!
Mary Younkin says
I’m so glad you enjoyed the stir-fry!
INA says
How do you season the meat before cooking it? It’s missing from this recipe.
Mary Younkin says
You don’t need to season it separately, Ina. It will pick up flavor from the sauce.
B weber says
Best stir fry recipe I’ve used. I’m a seasoned cook. My husband has been in the food industry for decades. Simply great tasting recipe. The only thing we did differently was using flank steak vs. skirt steak. Highly recommend.
Mary Younkin says
That’s an awesome review! Thanks so much.
Daddy failed says
This turned so dry Needed sauce And putting in garlic and ginger then covering for five min meant the garlic and ginger burned and stuck to the pan.
Mary Younkin says
I’m so sorry that it burned for you! I hate when recipes don’t turn out. It sounds like the heat was too high for your stove. For future reference, I’d recommend reducing the heat anytime your sauce is drying out or things are cooking too quickly. While I cook this at medium-high heat, you might want to try medium heat next time or for other recipes that recommend a higher heat. I hope that helps!
Melynda J MItchell says
This is a keeper!! Not too many ingredients, easy, fast, and yummy. I added a dash of sesame oil right before turning the stove off and then served over jasmine rice.
Mary Younkin says
I’m thrilled you enjoyed the stir fry, Melynda!
VictoriaWTX says
This was a hit with the entire family! And so easy to make. Thank you so much. This recipe will go in our “keeper” rotation.
Mary Younkin says
I love when readers add our recipes to their “keeper rotation”. Thank you for leaving a note.
Katie says
I tried it! It came out really good. I also changed a little of the ingredients. I used matchstick carrots, mushrooms, and a little ginger. I also spilt up the sauces did fish and soy. A tablespoon of each.
Mary Younkin says
Sounds good, Katie.