This beef & green bean stir fry is loaded with veggies and lean protein and is perfect for a busy weeknight meal!
1 1/2 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 minced fresh ginger
1/2 cup pear juice (look for it near the baby food) or apple juice
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon sriracha sauce
1 teaspoon sesame oil
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 1/4″ 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.