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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