I love stir fries on busy weeknights and during the dead of summer and this Beef and Green Bean stir-fry is no exception! I love that I can prep all the ingredients earlier when the day. I love that they’re loaded with fresh veggies and lean proteins, and yet they taste so good that you don’t feel deprived and sad. Loaded with veggies and lean protein, we guarantee your family will love it, too!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Stir-Fry Mix
- Flank steak – Sirloin steak also works well.
- Cornstarch
- Fresh green beans – Frozen also works, but I recommend running them under water quickly to help them thaw a bit before cooking.
- Green onions
- Bell pepper – Red, yellow, orange, or a combo.
- Garlic cloves
- Fresh ginger
- Oil – For stir-frying. I prefer using an oil with a high smoke point like peanut, grapeseed, or canola.
Sauce
- Pear juice – You can find this near the baby food at your grocery store. Apple juice or white grape juice also works.
- Soy sauce
- Brown sugar
- Sriracha sauce
- Sesame oil
How to Make Beef & Green Bean Stir Fry
- First whisk your sauce ingredients together: pear juice, soy sauce, brown sugar, sriracha sauce, and sesame oil. Set aside. Reserve a little pear juice and corn starch to thicken the sauce later.
- Make sure all of your veggies are sliced and ready to go.
- Slice your steak into quarter inch slices (or slightly thinner if you prefer), and sprinkle with cornstarch. Toss to coat.
- In a large skillet, heat some oil over medium-high heat. Add the steak in a single layer that covers the whole pan and cook 3-5 minutes or until the steak is just about cooked through. Move the steak off to the side of the pan (if it’s very large) or transfer it to a plate while you cook the veggies so the meat doesn’t “boil.”
- Add the green beans and cook for 2-3 minutes or until they start to become tender-crisp. Add the chopped white ends of the green onions and the bell pepper and cook 1-2 minutes more. Add the garlic and ginger and cook until fragrant. Add the steak back to the pan and cook until the steak is heated through.
- Turn the heat to high and add the sauce ingredients and bring to a boil. While the sauce is heating, whisk together the reserved cornstarch and pear juice. When the sauce is boiling, add the cornstarch mixture and cook about 1 minute or or until the sauce is clear and thickened. Remove from heat and serve immediately over hot rice.
Storing and Other Tips
- Store leftover stir-fry in an airtight container in the refrigerator and enjoy within 2-3 days for best results.
- This Instant Pot Brown Rice is my go-to for serving, but we also have white rice in an Instant Pot.
Frequently Asked Questions
Can I make this ahead of time?
If serving as a family dinner, I prefer to make this meal fresh. That said, the leftovers make a great, easy lunch when reheated!
Can I make this gluten-free?
Yep! Just sub coconut aminos in place of the soy sauce.
Can I make this with chicken?
Sure. I would use chicken thighs, personally. If you use chicken breast, just be careful to not overcook your chicken, as breasts dry out very quickly.
Beef & Green Bean Stir-Fry
This beef & green bean stir fry is loaded with veggies and lean protein and is perfect for a busy weeknight meal!
Servings servings
Equipment
Ingredients
Stir-Fry Mixture
- 1 ½ pounds flank or sirloin steak
- 3 tablespoons cornstarch divided
- 1 pound green beans trimmed (frozen is fine; if possible, at least partially thaw before cooking)
- 5-7 green onions about 1 small bunch, chopped (reserve the green ends for a flavorful garnish)
- 1 red orange, or yellow bell pepper, sliced
- 3 cloves garlic minced
- 1 teaspoon ginger fresh, minced
Sauce
- ½ cup pear juice look for it near the baby food or apple juice
- ½ cup soy sauce
- ⅓ cup brown sugar
- 1 teaspoon sriracha sauce
- 1 teaspoon sesame oil
Instructions
- Whisk together the sauce ingredients and set aside. Set aside 2 tablespoons of cornstarch and 2 tablespoons of pear juice as well.
- Slice the steak into ¼" slices (or slightly thinner if you prefer). Sprinkle them lightly with 1 tablespoon of cornstarch and toss to coat the steak.
- In a large skillet, heat 1-2 tablespoons oil (one with a high smoke point like grapeseed, peanut, or canola oil) over medium-high heat. Add the steak in a single layer that covers the whole pan and cook 3-5 minutes or until the steak is cooked through. Move the steak off to the side of the pan (if it's very large) or transfer it to a plate while you cook the veggies so the meat doesn't "boil".
- Add the green beans and cook for 2-3 minutes or until they start to become tender-crisp. Add the chopped white ends of the green onions and the bell pepper and cook 1-2 minutes more. Add the garlic and ginger and cook until fragrant. Add the steak back to the pan and cook until the steak is heated through.
- Turn the heat to high and add the sauce ingredients and bring to a boil. While the sauce is heating, whisk together the reserved cornstarch and pear juice. When the sauce is boiling, add the cornstarch mixture and cook about 1 minute or until the sauce is clear and thickened. Remove from heat and serve immediately over hot rice.
Notes
- Store leftover stir-fry in an airtight container in the refrigerator and enjoy within 2-3 days for best results.
- This Instant Pot Brown Rice is my go-to for serving, but we also have white rice in an Instant Pot.
Nutrition
Calories: 273kcal, Carbohydrates: 26g, Protein: 28g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 68mg, Sodium: 1170mg, Potassium: 667mg, Fiber: 3g, Sugar: 16g, Vitamin A: 623IU, Vitamin C: 19mg, Calcium: 78mg, Iron: 3mg
Calories: 273kcal
Cost: $12
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Questions & Reviews
Quick question, Where do you find pear juice? I did not see it at Wal-Mart unless I’m looking in the wrong section. Thanks!
Try the juice section by the canned fruits, as well as the cooler by the milk and juices. If you can’t find it, feel free to sub apple!
Sounds delish…….pear juice? Is that bottled like apple juice?
Is there an alternative to the sriracha? Anything that says “Hot Chili Sauce” will not go over well in my house. I don’t care how “not hot” people say it is, it’s still too hot for our taste. Nothing against the spicy stuff, but the one and only meal from you lovely ladies that my family *hated* (bothers me even to say that because it NEVER happens) was the Chinese Orange Beef because of the chili sauce in it. So, I need an alternative. Any thoughts?!
Just leave out the sriracha – I don’t do heat (at ALL) either, that’s what I do 🙂
Yep, just leave it out. You might want to add 1/2 teaspoon of vinegar in its place, though, to make up for that flavor (rice wine vinegar if you have it; if not, white vinegar would work).
now this looks awesome! dang too bad i just did my weekly grocery run…next weekend then!
This looks so good I want to eat it right now! You ladies are the best, thank you for all of your hard work and wonderful recipes.
I had never seen the “coat in corn starch before cooking it in some EVOO” technique until your chicken stir fry. It is genius, and sometimes I just make the chicken and we eat it as chicken nuggets. Can’t wait to try it with the beef!
This looks beautiful and colorful! I’d love to see what dimension the pear juice adds because I love home canned pears.
Could you sub apple juice for pear juice? I can’t wait to make this and have all of the ingredients except pear juice.
Yep, definitely. White grape would also work.
Sounds really good and it’s pretty too!
Love all the colors in this!! Such a perfect quick and healthy weeknight meal!