Beef and Green Bean Stir Fry | Easy Chinese Home Cooking
Beef and green bean stir fry is a beloved classic in Chinese home cooking—simple, quick, and full of flavor. This dish brings together tender, juicy slices of beef, garlicky green beans, and just the right touch of heat from dried chilies. Lightly charred and perfectly seasoned, every bite is savory, satisfying, and irresistibly delicious.
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Beef and Green Bean Stir Fry | Easy Chinese Home Cooking
2
20 minutes
15 minutes
Beef and green bean stir fry is a beloved classic in Chinese home cooking—simple, quick, and full of flavor. This dish brings together tender, juicy slices of beef, garlicky green beans, and just the right touch of heat from dried chilies. Lightly charred and perfectly seasoned, every bite is savory, satisfying, and irresistibly delicious.
Ingredients
- 300g of beef, recommend top blade steak, flank steak, ribeye, or sirloin,
- 1/4 tsp of salt to marinate the beef
- 1/4 tsp of garlic powder
- 1/4 tsp of ground black pepper
- 1/4 tsp of baking soda
- 2 tsp of soy sauce
- 1 tsp of dark soy sauce
- 300g of yard beans or green beans
- 1.5 tbsp of vegetable oil to saute the green beans
- 1/4 tsp of salt to saute the green beans
- 1 tbsp of diced garlic
- 6-8 dried red chilies, cut into short pieces
- 1.5 tbsp of vegetable oil to stir-fry the beef
- 1.5 tbsp of Chinese cooking wine
- 2 tsp of toasted sesame seeds
- 1/4 tsp of Sichuan peppercorn powder, optional
Directions
Slice the beef into thin pieces. Recommend using top blade, flank steak, ribeye, and sirloin.
- Marinate the beef with 1/4 tsp of salt, 1/4 tsp of garlic powder, 1/4 tsp of ground black pepper, 1/4 tsp of baking soda to tenderize the meat, 2 tsp of soy sauce, and 1 tsp of dark soy sauce. Mix thoroughly. Set it aside for 15 minutes.
- Simply trim off the tips of the green beans and cut them in half.
- Add 1.5 tbsp of oil, green beans, and 1/4 tsp of salt to the wok and stir over low heat for 8-10 minutes or until the green beans are slightly roasted.
- Add the diced garlic and dried red chilies and stir for a couple of minutes or until fragrant. Remove the green beans to the side and clean up the wok because we gonna cook the beef.
- Turn the heat to high and add 1.5 tbsp of vegetable oil. Swirl it around so it creates a non-stick layer. Add the beef and spread it out. Let it cook until slightly charred. The heat is on high so the cooking time should be just 2-3 minutes.
- Add a drizzle of Chinese cooking wine from the side of the wok and mix well. A little bit of the liquid helps to deglaze the bottom of the wok as well as lowering the temperature so that the beef doesn’t overcook.
- Introduce the green beans back to the wok and sprinkle some toasted sesame seeds and Sichuan peppercorn powder. Toss well and you are done.
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