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}
Jenn says
This stir fry looks incredible, Mary! I used to be so intimidated by fish sauce.. I mean you open the bottle and it's so… well.. fishy 🙂 Now, the more I have used it in cooking, I have grown to love it. It brings such a wonderful flavor to dishes.
[email protected] says
This looks amazing! I love stir fry…and steak and green beans are two of my favorite things to add!
The Slow Roasted Italian says
This looks delicious. I am with the family (so surprising, huh?) soy sauce would be my best option.
BTW, nice plate!
Pam says
My whole family would love this meal!
Tricia says
I love this kind of meal. We've had something similar but you marinate the meat in the soy sauce and a little ginger and sugar. Tender, juicy and oh so good! This looks great.
Sue/the view from great island says
I love steak in a stir fry, but I never know what cut to buy, I'll try the skirt steak next time. I use fish sauce, but usually in combination with lots of other flavors, it's a little intense on its own!
Beth says
What a delicious combination!
Jed Gray (sportsglutton) says
I find the smell of fish sauce hard to get beyond, but it always pays off in a dish.
Sippity Sup says
Stir fries allow for so much creativity as you so colorfully illustrate! GREG
Blond Duck says
This looks so much better than the local Thai place!
Monet says
My sister was just talking about how much she's been craving green beans since the baby was born. Thank you for sharing a delicious meal. I can't wait to make it for her!
Melissa @IWasBornToCook says
Love the flavors in this dish!
Chris says
Me likes! My family does love Thai food so I know that we'll enjoy this. Except I'll have to have peanut sauce, that stuff is the best ever. It's "Thai ketchup", ha ha.
Anonymous says
thanks for sharing.
Kalyn Denny says
This looks delicious! Love the use of little strips of ginger.
Pam says
I've made something similar with pork. Love Thai food!
[email protected] says
I love stir fry! This looks amazing!
Anonymous says
I thought green beans weren't paleo…?
Mary says
Green beans are debated among the paleo groups. Feel free to substitute another favorite vegetable. I'm sure this would be delicious with bell peppers as well.
Heidi Kravitz says
This recipe is awesome!! I've already made it twice in two weeks and I'm blogging about it today. Thank you!!
plasterer bristol says
this looks really delicious, gonna give this a go one night, thanks for sharing.
Simon